Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(55 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh

Nutrition and extra info

Nutrition: per serving

  • kcal381
  • fat7g
  • saturates2g
  • carbs55g
  • sugars6g
  • fibre3g
  • protein21g
  • salt2.2g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 small red pepper, deseeded and sliced
  • 50g chorizo, thinly sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 garlic clove, crushed
  • 1 red chilli (deseeded if you don't like it too hot)
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 250g long grain rice
  • 200g raw peeled prawn, defrosted if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g frozen pea
  • zest and juice 1 lemon, plus extra wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

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Comments (64)

diamondhun's picture

the whole family love this recipe! It's so simple and quick!

entity's picture

Very good. Used chilli flakes instead of fresh, left out the lemon zest (not a fan), used 1/2 lemon juice and threw in a handful of chopped parsley at the end (only because I had some handy). Will definitely make again.

claireacluck1's picture

Family favourite! I do use stock and add a few chilli flakes.

maryechappell's picture

Loved it, made it for 2 using half quantity of rice & liquid (stock) and 1 pepper & half a lemon, otherwise used quantities as given. Also used cooked jumbo prawns which were on offer.

heatherkeen's picture

Delicious quick and easy one pot meal, even good enough for something more special for the weekend! I liked the lemon too, nice and zingy!

mandyq's picture

Having read the comments about this recipe needing more chilli, I used a large red chilli and left about a third of the seeds in. Boy, was it hot - a bit too hot for me, but just about ok for everyone else. Also, used chicken stock. Will definitely add this to my recipe list, but will be a bit more cautious with the chilli

helenjanetholden's picture

Really delicious. Cooked in oven. 2nd time added more chorizo and less prawns. Very easy dinner but very tasty - making it for a supper party - less time in kitchen and more time with guests!

cath79's picture

I was a bit disappointed with this recipe, I've alway enjoyed everything I've cooked from the magazine but for me this was a little bland. It felt like it needed a kick. I used chicken stock instead of water as the other comments and also added some leftover chicken at the end and some parsley. Also needed a lot more than the 500m liquid and the rice needed a few extra minutes to cook. Probably wouldn't make again.

jules747tiggs's picture

Great recipe, lemon a fantastic addition. I added more chorizo and peas as I wanted to use up what I had in my fridge. Highly recommended.

burkitt12's picture

Great for an easy quick and healthy weekday meal

maryechappell's picture

Really enjoyed this, used 50g chorizo for 2 people and 100g rice, also 200g king prawns which were on offer and a whole red onion and a whole red chilli. V tasty will look forward to having it again.

sal123's picture

Absolutely love this - it even turned out looking like the picture!!

Used sliced chorizo, and also, rather than chillis, put a splash of hot chilli sauce (Pain 100% - a Christmas pressie) into the mix when the rice was approx 80% done - that way the chilli did not totally infiltrate the other flavours.

Did not have a lemon, but didn't miss it.

A sprinkling of parsley or coriander works well on top too.

marieb1's picture

Very tasty - a good, light, summery meal - would use slightly less lemon next time.

natalierachel's picture

I used chicken stock instead of water. Lovely Friday night supper. Served with garlic bread.

lfin386's picture

Disappointingly bland. Needs more heat. Will not make again

chanelc's picture

Loved this although hate all seafood so used chicken instead with chicken stock and some paprika. Good one dish recipe and will definitely be doing again!

Frantic Flapjack's picture

This tasted light and fresh. Adding the lemon is a must, although I left out the chorizo. Also added some chopped parsley at the end. Served with a chilli sauce.

pipmanley's picture

I followed the recipe and a fantastic result, will do it again as one of our favorites !!

loakley1968's picture

I really enjoyed this quick recipe and so did my husband. I did add more chilli, mixed in some lemon zest and added fresh parsley at the end.

jennyhw's picture

We had this last night and all really enjoyed it. I did use 2 massive garlic cloves and extra peppers but we loved the flavours with the lemon. That said next time I would use more choirzo will definitely make again.


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