Spanish Rice and Prawn One-Pot
Smoky chorizo rice with sweet prawns in one pan — Spanish flavor, weeknight-fast.
- Total
- 35 min
- Serves
- 4
A quick Spanish rice one-pot: onion, peppers and chorizo softened with garlic, then basmati cooked with tomatoes until fluffy, finished with prawns. It's a weeknight nod to paella — the chorizo brings smoky depth, the prawns add sweetness, and it all cooks in a single pan. Fast, colorful and satisfying, it's Spanish flavor without the fuss.
Ingredients
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 50g Chorizo
- 2 cloves minced Garlic
- 1 tblsp Olive Oil
- 250g Basmati Rice
- 400g Tinned Tomatos
- 200g Prawns
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 25 g
- Fat
- 15 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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