Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(144 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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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
19th Aug, 2013
Added a stock cube to,give some flavour. Doubled the chorizo amount. It was delicious! Next time I'll lower the heat to cook the rice as it was sticking to the bottom of my pan. Quick week day dinner.
11th Jul, 2013
The concept of the recipe is nice overall, though I had to make some improvements after reading the other users' comments. I would have found it bland, too, had I not added a heaped teaspoon of paprika, a chicken stock cube and some chopped fresh chives just before serving. Was a nice weekday dinner, I'm planning on trying other variations (probably adding some chicken bites?)
25th Jun, 2013
I've just made this and it's lovely. I think I'd add soem paprika next time too. Also I was caught out by the 'high heat' for 12 minutes. I looked again after 9 minutes and it was sticking to the bottom of the pan; the lillt burnt bits added flavour so no problem but do watch it more closely than I did.
29th May, 2013
just making this dish. without the ham. instead i put Bird eye's field fresh mix vegetable and some plantain. it gave it a natural sweetness to the rice and it goes well with the prawns. i also added knorr vegetable stock cube. its all so yummy.
25th May, 2013
Yum! Cooked using the bake in oven method which worked perfectly. Only changes I made were to add a tsp oregano and a tsp smoked paprika for flavour plus I doubled the quantity of prawns using nice fat juicy king prawns.
3rd May, 2013
Everyone enjoyed this, I think next time I'll give it a dash of Spanish paprika to give it a bit of oomph
4th Apr, 2013
This was amazing- very easy and quick to make and really tasty. I added a teaspoon of paprika to add a bit of flavour and needed slightly more than the 500ml of water that is stated in the recipe. Otherwise I followed the recipe and it was a great success
13th Mar, 2013
This is a quick alternative to paella, however, to make it more tasty I used chicken stock and add 2 tsp of hot chilli powder and 1 tsp of paprika. Will definitely make again.
10th Mar, 2013
We really loved this recipe - I used veg stock (400ml with 2 stock cubes) and white wine (100ml) instead of water, 1 fresh chilli, some turmeric and paprika - think I overdid the stock cubes though as it was a bit salty. Used brown rice too, so it took forever, would probably used the microwave kind in the future!


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