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)

kandi1's picture

I just used the lemon juice which gave it a nice lemon flavour without being overpowering. The chorizo got lost, I'd probably double the amount of chorizo...if you're not on a diet.

plottez's picture

Thoroughly enjoyed this dish, served with some rocket salad which ave great contrast. Lovely!!

carolron's picture

Spain revisited!! Wow, we absolutely loved it! The lemon flavour burst through, complimenting the dish. I too used more water/stock to cook the dish. A recipe to keep and do again.

janehempenius's picture

After reading some of the comments I added chicken stock instead of water and some extra seasoning. I used only a quarter of the lemon zest. Good recipe, will definitely prepare again.

adnamabrown's picture

cooked this tonight, only used half a chilli, as was feeding my 14 month old too. Could have used the whole one and still been fine. Too much lemon, my 5 yr old wasn't keen because of this. Will cook again, but tweak the seasoning.

allendeath's picture

Bland, agree with comments needs more spices and less lemon. Even with these tweaks there are better recipes out there. If you like your food strong flavoured and spicy give this a miss.

jacoblibbydan's picture


messyjessie86's picture

Made this last night - I tried the oven version. I used basmati rice and replaced the water with stock as suggested. I did find that the oven method needed an extra ten minutes on top of the cooking time to get the rice 'just right'. The end result was decent though.

eleanormayo's picture

This was nice enough, but not a patch on the chicken and chorizo jambalaya on this site so wouldn't bother with again.

jamlou's picture

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

ktwok75's picture

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

Very tasty and quick. Will become a regular.

jsykes22's picture

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

jsykes22's picture

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

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

lornadennis's picture

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

We also found this very bland. Very disappointed.

vfirby's picture

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

6dinnersid's picture

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.


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