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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19th Jan, 2013
the whole family love this recipe! It's so simple and quick!
19th Jan, 2013
Very good. Used chilli flakes instead of fresh, left out the lemon zest (not a fan), used 1/2 lemon juice and threw in a handful of chopped parsley at the end (only because I had some handy). Will definitely make again.
29th Sep, 2012
Family favourite! I do use stock and add a few chilli flakes.
31st Aug, 2012
Loved it, made it for 2 using half quantity of rice & liquid (stock) and 1 pepper & half a lemon, otherwise used quantities as given. Also used cooked jumbo prawns which were on offer.
19th Aug, 2012
Delicious quick and easy one pot meal, even good enough for something more special for the weekend! I liked the lemon too, nice and zingy!
20th Jul, 2012
Having read the comments about this recipe needing more chilli, I used a large red chilli and left about a third of the seeds in. Boy, was it hot - a bit too hot for me, but just about ok for everyone else. Also, used chicken stock. Will definitely add this to my recipe list, but will be a bit more cautious with the chilli
20th Jul, 2012
Really delicious. Cooked in oven. 2nd time added more chorizo and less prawns. Very easy dinner but very tasty - making it for a supper party - less time in kitchen and more time with guests!
13th Jul, 2012
I was a bit disappointed with this recipe, I've alway enjoyed everything I've cooked from the magazine but for me this was a little bland. It felt like it needed a kick. I used chicken stock instead of water as the other comments and also added some leftover chicken at the end and some parsley. Also needed a lot more than the 500m liquid and the rice needed a few extra minutes to cook. Probably wouldn't make again.
10th Jun, 2012
Great recipe, lemon a fantastic addition. I added more chorizo and peas as I wanted to use up what I had in my fridge. Highly recommended.
28th May, 2012
Great for an easy quick and healthy weekday meal


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