Spanish-style rice and prawn one-pan
Chef DefneKitchen Studio chef · October 17, 2026A quick paella-style supper of rice, chorizo, pepper and prawns cooked in one pan with chopped tomatoes.
4 minPrep
16 minCook
4Servings
356 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
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- OnionSliced1
- Red pepperDeseeded, sliced1
- ChorizoSliced50 g
- Garlic clovesCrushed2
- Olive oil1 tbsp
- Easy-cook basmati rice250 g
- Chopped tomatoes (canned)400 g
- PrawnsRaw, peeled, thawed if frozen200 g
Method · 2 steps
- 1
Put the kettle on. In a non-stick frying pan, or a shallow pan that has a lid, fry the onion, pepper, chorizo and garlic over high heat in the oil for 3 minutes. Stir in the rice, tomatoes and 500 ml boiling water, cover and cook over high heat for 12 minutes.
- 2
Take off the lid and stir; the rice should be nearly tender. Add the prawns plus a little extra water if it looks dry, and cook for 1 minute more, until the prawns turn pink and the rice is tender.
