Spanish rice with prawns & chorizo

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Results 101-120

• singingclock

  03 August 2012

  singingclock commented on this recipe

  great simple recipe - really tasty too - lots of compliments each time I've cooked it.

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• Kaja

  05 August 2012

  Kaja rated and commented on this recipe

  

  Definitely a hit! Added some frozes peas as suggested as it came out lovely. I found the amount of rice too large, though, so readuced that to 100g and still got 2 very decent portions!

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• Rhu1988

  05 August 2012

  Rhu1988 rated and commented on this recipe

  

  I love this recipe! Worked perfectly the first time I made it, but after the rice kept sticking to the bottom of the pan and making a burnt crust :s anyone know how to avoid this? I didn't stir the rice while cooking , only once when adding the stock , thanks in advance :D

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• Rhu1988

  05 August 2012

  Rhu1988 commented on this recipe

  Also I meant 4* - would be 5* if I could find a way of the rice not sticking. Also the squeeze of lemon at the end is a must!! As is real good quality saffron

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• Anilatac1

  07 August 2012

  Anilatac1 rated and commented on this recipe

  

  Delicious!!!

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• sarah_butler

  20 August 2012

  sarah_butler rated and commented on this recipe

  

  This dish was absolutely delicious. It was super tasty and we couldn't believe how quick and simple it was. We added some chicken stock instead of water to add a little extra flavour which worked perfectly. We followed the hob version. I will be making again and again. Will try with brown rice time instead of white to make it a little healthier.

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• Charlotte

  07 September 2012

  Charlotte rated and commented on this recipe

  

  Loved it!!!! Added tomato purée and peas so easy and simple :D

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• icklekid

  25 September 2012

  icklekid rated and commented on this recipe

  

  My favourite recipe yet truly amazing flavours! You have to try it!

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• BillyBotski

  27 September 2012

  BillyBotski commented on this recipe

  This is a sensation! Add extra lemon juice for more zing.

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• b_right_on

  28 September 2012

  b_right_on rated this recipe

  

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• tracer

  30 September 2012

  tracer rated this recipe

  

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• Lisa-Lou

  30 September 2012

  Lisa-Lou rated this recipe

  

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• Lisa-Lou

  30 September 2012

  Lisa-Lou rated this recipe

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• Chrissie

  03 October 2012

  Chrissie rated and commented on this recipe

  

  Easy and delicious. Very generous on the portion size. Would feed three in our house. Will make again and again.

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• Kim.99

  05 November 2012

  Kim.99 rated and commented on this recipe

  

  Really yummy! Even my boyfriend who is not a fan of rice dishes loved it. I added some small chicken pieces and a handful of frozen peas to make it feel more like a paella dish. It worked like a treat!

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• Greglad

  14 November 2012

  Greglad rated and commented on this recipe

  

  Lovely!

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• Galbus

  22 November 2012

  Galbus rated and commented on this recipe

  

  One of the best - substitute the cooked prawns for raw prawns (I usually just add them frozen) and a large bunch of parsley, not a small one. Mmmmmmm.

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• picklerach

  07 January 2013

  picklerach rated and commented on this recipe

  

  Really quick and easy. I subsitituted with long grain rice and paprika instead of saffron and it work well and tasted lovely.

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• Katie

  07 January 2013

  Katie rated and commented on this recipe

  

  I used a paella seasoning mix from the supermarket which included smoked paprika, saffron, and flakes of sundried tomatoes. Really flavoursome.

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• Natalie

  19 January 2013

  Natalie rated this recipe

  

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Ingredients

• 1 onion , sliced
• 1 red pepper , cut into chunks
• olive oil
• 100g chorizo , chopped into pieces
• 150g paella rice
• pinch saffron
• 400ml chicken stock , hot
• 125g cooked prawns
• 1 lemon , halved
• small bunch parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 1 onion , sliced
• 1 red pepper , cut into chunks
• olive oil
• 100g chorizo , chopped into pieces
• 150g paella rice
• pinch saffron
• 400ml chicken stock , hot
• 125g cooked prawns
• 1 lemon , halved
• small bunch parsley , chopped

Per serving

627 kcalories, protein 32.3g, carbohydrate 71.2g, fat 25.6 g, saturated fat 6.8g, fibre 3.4g, salt 4.49 g

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