Lemony Prawn & Chorizo Rice Pot
This flavorful Spanish-style one-pot dish combines tender rice with vibrant peppers, zesty chorizo, succulent prawns, and a touch of heat from red chili. The aromatic turmeric infuses the dish with a warm hue and earthy flavor, while the lemon adds a refreshing citrusy zing. Perfect for a quick and satisfying weeknight meal, this dish is bursting with savory and zesty notes that will transport your taste buds to sunny Spain with every bite.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion , sliced
- 2 small red peppers , deseeded and sliced
- 50g chorizo , thinly sliced
- 2 garlic cloves , crushed
- 1 red chilli (deseeded if you don't like it too hot)
- ½ tsp turmeric
- 250g long grain rice
- 200g raw peeled prawns , defrosted if frozen
- 100g frozen peas
- zest and juice 1 lemon , plus extra wedges to serve
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 381 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.2 milligram of sodium
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