Speedy Spanish Rice with Prawns

Speedy Spanish Rice with Prawns

A super-fast recipe that will remind you of Mediterranean holidays with prawns, chorizo and smoked paprika flavours.


  • 250g easy cook basmati rice
  • 1 onion - sliced
  • 2 red peppers - deseeded and sliced
  • 50g chorizo - sliced
  • 2 cloves of garlic - minced
  • 1 tbsp olive oil
  • 1tbsp black olives
  • 1tsp smoked paprika
  • 400g tin chopped tomato
  • 200g raw - peeled prawns (defrosted if frozen)
  • Salt and black pepper
  • Fresh parsley - to garnish


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Spanish

Type: Main


Prep time: 5 mins Cook time: 20 mins

In a large non-stick frying pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a medium to high heat for 3 minutes.

Stir in the rice, chopped tomatoes, olives, paprika and 500ml of boiling water. Cover and cook over a medium high heat for 12 minutes.

Uncover and stir, the rice should be virtually cooked. Add the prawns, with a little more water if the pan is looking too dry. Cook for a couple of minutes until the prawns are just pink and the rice is tender.

Garnish with fresh parsley and serve.

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