Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

  • 1
  • 2
  • 3
  • 4
  • 5
(43 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
381
protein
21g
carbs
55g
fat
7g
saturates
2g
fibre
3g
sugar
6g
salt
2.2g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 small red peppers, deseeded and sliced
  • 50g chorizo, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli (deseeded if you don't like it too hot)
  • ½ tsp turmeric
  • 250g long grain rice
  • 200g raw peeled prawns, defrosted if frozen
  • 100g frozen peas
  • zest and juice 1 lemon, plus extra wedges to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, February 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jamlou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just cooked this and was a big winner with the famiy, added more chilli for a bigger bite.

ktwok75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good hearty meal. I used paella rice and added some smoked paprika, but otherwise the same recipe. I think you possibly need to add a little more water than stated but that's not a problem. Lemon is really what makes it for me - it goes great with the prawn and cuts through the saltiness that I sometimes think chorizo can add. Will be making again.

frankyv's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and quick. Will become a regular.

jsykes22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

PS - I didn't have a lemon and I don't think it missed it.

jsykes22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It needs a bit of tweaking but then it's a totally delicious dish for the calories. I also used chicken stock instead of just water and added saffron. Also used dried chilli flakes instead of fresh chilli. 100g (dried weight) of rice per person and it was about 650 cals for a big scrummy filling bowl of flavour.

gillythomp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quite a good combination of ingredients but way too much lemon.

lornadennis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Enjoyed this dish, used king prawns as on offer in supermarket and they were lovely. Think could have done with more chorizo and I definitely needed to add more liquid, despite using less rice. I used long-grain rice and I think paella rice would have been better.

Will probably make again.

sugark's picture

My husband has made this twice now - he eased off on the amount of lemon the second time around and added a bit more heat with some dried chilli (I had a cold and asked for some extra kick) and it was even better (although we had enjoyed it a lot the first time around). A great one that you can add the extra flavour or heat to it and adjust it if you want.

Becoming one of our regulars now.

vripley1985's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We also found this very bland. Very disappointed.

vfirby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We found this very bland, it certainly needs something to give it a bit of flavour. Would not make it again.

6dinnersid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made for tea this week. I used brown rice which added a lovely nuttiness to the flavour. Did need to cook it for a little longer though so kept peppers chunky to avoid overcooking them. Would make again.

tc1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, filling and simple one pot meal! I substituted peas for sweetcorn ( because that's what I had) and I used chicken stock in place of water and added some smoked paprika for extra flavour. I found that it needed more liquid than recipe states though. Will definitely make again.

poundsandounces's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for dinner tonight. It was wonderful, we really enjoyed it, very tasty. I used basmatti rice and it was fine.

emmacotton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty! I added stock instead of just water and cooked mine in the oven. I used basmatti rice and it was good!

lasance's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A good hearty meal but needs a little extra. I added a pinch of Saffron threads and just a touch of Pimienton Picante. Next time I will also use Paella rice as I think it has a better texture for this dish.

Pages

Questions

Tips