Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(56 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 peppers, 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 cloves, 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, questions and tips

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26th Jan, 2014
This was fab. Only added half the lemon juice in case the kids weren't too keen and saved extra lemon slices for the adults to add more. I also added chicken stock to add flavour and found that it needed a little more liquid. A great all round family meal that's pretty quick to put together.
18th Oct, 2013
Really disappointing
22nd Aug, 2013
Made this yesterday evening, anything that turns out looking like the picture is a plus in my book. Adult daughter who normally picks out prawns enjoyed it too. I think this will go into my once or twice a month recipe plan. I used vegetable stock rather than just water, it made it less bland, also had no whole chorizo so used pre packed slices and it still worked well.
12th Aug, 2013
Spicy and edible but missing something flavour-wise.
13th Apr, 2013
make this regualy, perfect and so easy
11th Feb, 2013
I love my food and this is one of the best meals I have had in a long time. The added bonus is that it is easy too!
Frantic Flapjack
6th Feb, 2013
I used basmati rice and it was fine. I also used vegetable stock instead of water and left out the chorizo. Served with chilli sauce.
6th Feb, 2013
I found this delicious when I did the following: Use chicken stock instead of water Use harissa as well as the chilli pepper to give extra heat, flavour and colour. Used chicken instead of prawns Used brown rice and cooked for longer, adding peppers and peas at the very end to keep them crunchy. Gonna try it in the crockpot for convenience, will report back. :)
2nd Feb, 2013
Easy and tasty. Used basmati rice and stock instead of water. Needed quite a bit extra liquid. Added some chopped mushrooms and some small chunks of fish as well as the prawns and used rind and juice of half a lemon which seemed just right to us. Makes four decent sized portions. This is the second time I have made this dish and I will make it again and again; it's good warming comfort food.
20th Jan, 2013
very easy to prepare and absolutely delicious. Could use chicken instead of prawns


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