Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(142 ratings)

Prep: 4 mins Cook: 16 mins


Serves 4
A fast and easy meal filled with Mediterranean holiday flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal356
  • fat7g
  • saturates2g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein19g
  • salt0.85g
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  • 1 onion, sliced



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

  • 1 red and 1 green pepper, deseeded and sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 50g chorizo, sliced



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

  • 2 garlic cloves, crushed
  • 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…

  • 250g easy cook basmati rice (we used Tilda)
  • 400g can chopped tomato
  • 200g raw, peeled prawns, defrosted if frozen



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


  1. Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

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Comments, questions and tips

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20th Mar, 2015
Nice and easy! We don't like onion so I replaced it with a roasted pepper from a jar. I think I could make it even better by not using really cheap tomatoes and prawns.
27th Jan, 2015
Being American, Spanish almost always means Mexican. I added a half teaspoon of freshly ground roasted cumin seeds and some chopped coriander. The cumin is a powerful addition but goes very well with the chorizo. For my modifications I switched to chicken as cumin will overpower the prawns.
10th Jan, 2015
Added a bit of paprika and pepper to give a bit of kick and it was delicious, my son doesn't like prawns so might replace that with chicken when I make it again. A nice, easy, healthy meal.
18th Oct, 2014
made this last night. Followed the advice and added smoked paprika and used stock cube. We also added more prawns but we are greedy! We really enjoyed it and it was very quick and easy to do. It's will definitely make this again may try adding a chopped chilli and some chicken pieces to make it a little like Jambalaya. Thanks for a good, easy, quick recipe.
12th Aug, 2014
Yum! I didn't add the full quantity of chorizo (as it's a strong flavour, and I wanted to keep the prawn flavour alive), but this turned out delicious. So easy to make as well. As suggested previously, I used chicken stock rather than just water - this is a great tip, and an easy substitute to pack more flavour punch. Will definitely make this one again.
4th Jun, 2014
Like other reviewers I added paprika and chicken stock and I had to swap out the peppers for broccoli because that's what I had. With these adjustments it was delicious. I'm guessing it would have been pretty bland without. It turns out to be very similar to the 20-minute seafood pasta one-pot dish that I often make but the chorizo adds a good twist and it was nice to get the kids eating rice instead of more pasta! I'll definitely make it again.
7th May, 2014
Very nice though the recipe needs a bit more seasoning - a stock cube or some buillon powder makes a big difference, plus I agree paprika works very well! I garnished it with a bit of spring onion.
6th Apr, 2014
Following these comments we added a chicken stock cube and a teaspoon of paprika and seasoning and it worked well, otherwise think it would have been a bit flavourless. Would recommend throwing it other seafood; we found some reduced scallops in the supermarket and threw those it in too! Also need to keep stirring when cooking the rice as will stick otherwise.
Jessica O'Shea
18th Dec, 2013
Good weekday meal. Added 2 chicken stock cubes, 1 level teaspoon of smoked paprika and black olives (next time I'll use pitted sliced black olives for ease). Also added sprinkled of chopped coriander to finish. All worked well.
Fanofgagax's picture
2nd Oct, 2013
Made this twice. The first time it stuck to the bottom but the second it was fine as I added more water towards the end. Tasted delicious both times though


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