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Spanish Rice With Prawns and Chorizo

30 mins

Serves 2



Chorizo and prawns is an underappreciated, but fantastic food combination that is not often seen in British cooking. In the coastal regions of Spain, it's a common sight on most menus. It was in a small restaurant in the city of Denia that I came across this combination, and after a bit of persuading of the chef, they taught me this recipe. I have made a few additions here and there and changed some bits to my own taste, but I'm sure you will love it.

Spanish Rice With Prawns and Chorizo


  • 1 onion, sliced

  • 1 red pepper, cut into chunks

  • Olive oil

  • 100g chorizo, chopped

  • 150g paella rice

  • Pinch of saffron

  • 400ml chicken stock

  • 125g cooked prawns

  • 1 lemon, halved

  • Handful chopped parsley


  • Heat 2 Tbsp of the oil in a frying pan over medium heat. Fry the onions and peppers for 3 minutes or until soft.

  • Add the chorizo to the pan and cook for a few minutes until the oil is released. Stir in the rice and stir well until the rice is evenly coated in the chorizo oils.

  • Heat the stock in a microwave or in a pan over low heat until steaming. Add the saffron to the hot stock and allow to steep for about five minutes

  • Add the stock to the rice and stir well. Cover the pan with a lid or kitchen foil and cook slowly for 15 minutes until the rice is tender and the stock has been absorbed

  • Stir the prawns into the rice mix and cook until heated through. Squeeze in the lemon

  • Stir in the parsley just before serving