Spanish rice & prawn one-pot
This one-pot wonder captures the soul of Spanish coastal cooking, where seafood and rice share the same broth rather than competing on separate plates. The technique matters here: sautéing chorizo first releases its paprika-tinged oil, which becomes the flavor foundation for everything that follows. That layered approach, building depth through each ingredient's moment in the pan, is what separates a scattered dish from something cohesive and memorable.
Instructions
step 1 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. step 2 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..
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