Spanish rice & prawn one-pot

Name: Spanish rice & prawn one-pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 sliced Onion; 1 sliced Red Pepper; 1 sliced Green Pepper; 50g Chorizo; 2 cloves minced Garlic; 1 tblsp Olive Oil; 250g Basmati Rice; 400g Tinned Tomatos; 200g Prawns

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Serves 4 430 kcal per serving Prep 15 min Cook 35 min

Ingredients

1 sliced Onion
1 sliced Red Pepper
1 sliced Green Pepper
50g Chorizo
2 cloves minced Garlic
1 tblsp Olive Oil
250g Basmati Rice
400g Tinned Tomatos
200g Prawns

Instructions

Boil the kettle. Heat the olive oil in a wide non-stick frying pan or shallow pan with a lid over high heat. Add the sliced onion, red and green peppers, chorizo and garlic and fry for about 3 minutes, stirring, until softened.
Stir in the rice, then add the tinned tomatoes and pour in 500 ml of boiling water. Mix well, cover with a lid and cook over high heat for about 12 minutes.
Uncover and stir; the rice should be nearly tender. Add the prawns, splash in a little more hot water if the pan looks dry, and cook for about 1 minute more until the prawns are just pink and the rice is cooked through.

Tips

Toast the rice in the pan for 1-2 minutes before adding liquid to ensure the grains stay separate and absorb more flavor.
Avoid stirring the rice once it begins to simmer; this allows it to cook evenly and prevents it from becoming gummy.
Place the prawns on top of the rice for the final 5 minutes of cooking to gently steam them to perfection.

Variations

Saffron-Free: Use turmeric for color if saffron is unavailable, though the flavor profile will shift slightly.
Veggie Version: Replace prawns with roasted peppers and artichoke hearts for a plant-based alternative.