Lemony prawn & chorizo rice pot

Lemony prawn & chorizo rice pot

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(63 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…


  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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16th Apr, 2016
Really tasty. I used paella rice and as I had some in, extra stock, chorizo and prawns and it was lovely.
20th Oct, 2015
This one's a firm favourite with me and my partner. I use chicken stock rather than water, and sometimes swap prawns for chicken to ring the changes. Tasty and easy meal.
moocameron's picture
20th Feb, 2015
So easy, so tasty and so filling. Loved it. We added extra peppers and some tinned sweet corn.absolutely delicious and gave the recipe to two student sons and they delighted with the results too!
4th Jan, 2015
Cooked this with my boyfriend who is completely new to cooking, it was easy and fun to make and turned out exactly how we expected! Something we will definitely cook for family in the future. We used half the rice as only for two people, but kept the other measurements the same, had no issues with taste or consistency (though did need another 50ml or so of water) and we used a chicken stock!
27th Nov, 2014
Also really delicious cold for lunch the next day.
24th Nov, 2014
Really nice, but I added a Tesco Paella seasoning mix which was about £1.50 but really gave it the right flavours! Also I would probably use chicken instead of prawns next time but the Chorizo was delicious and had such nice flavour.
6th Jul, 2014
This is nice enough. I added smoked paprika and stock (as suggested by other comments) but still found it lacked a certain something. Needed more chorizo too.
6th Jul, 2014
It was nice enough. I added smoked paprika and chicken stock instead of water (as suggested in other comments) but still found it lacked a certain something. Needed more chorizo too.
12th Jun, 2014
I always use the oven baking method for this. It's such an easy, time-saving method. Just make sure you add a little more water if necessary.
14th Mar, 2014
Easy & tasty, the lemon flavoring is just so fresh - lovely summer dish


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