Spicy Prawn and Chorizo Rice is one of my favourite easy one-pot recipes. All the flavour from the spicy chorizo and smoked paprika is absorbed by the rice, and the juicy prawns are a wonderful treat.
What is Chorizo?
Chorizo is a spicy pork sausage from Spain flavoured with smoked paprika. There are two types of chorizo, an air-dried sausage a bit like salami and a fresh ‘cooking’ chorizo. This recipe uses the air-dried chorizo.
Prawns or Shrimp?
There are anatomical differences between prawns and shrimp also in the UK prawns are more prevalent whereas in North Americal you are more likely to find shrimp. However, for the purposes of this recipe, use either large raw peeled prawns or shrimp.
How spicy is Spicy Prawn & Chorizo Rice?
Make the recipe as mild or as spicy as you like. I use two milder chillies, de-seeded and finely chopped. Start with one or two chillies in the recipe, this gives a slight tingle of heat to the finished dish. If you find it is not hot enough for you, mix through a little chilli sauce, paste or chilli oil before serving.
What can I substitute for the wine?
The white wine adds flavour but because it is heated the alcohol is cooked off leaving only the flavour. However, if you do not want to use wine, then add the equivalent amount of additional stock.
How to make Spicy Prawn & Chorizo Rice
Cook this simple recipe all in one pan on the top of the stove. It is great dish to serve to guests for an informal supper as it provdes 6 generous portions.
All quantities and full instructions can be found in the recipe card at the bottom of the page
You will need the following ingredients:
- Raw prawns/shrimp
- Smoked Paprika
- Peas or broad beans
- Cherry Tomatoes
- Olive oil
- White wine
- salt & pepper
Saute the onions and garlic
- Gently cook the garlic and onion in oil until the onion is soft and transparent.
- Add the chillies and the sliced chorizo.
Add the rice
- Cook the chorizo until the oils start to release.
- Now add the long grain rice and the smoked paprika.
Add the liquid to the rice
- Pour in the white wine to the rice mixture and cook until the liquid has evaporated.
- Add the stock and simmer until the rice is tender.
Finish with peas, tomatoes and prawns
- Add the peas or baby broad beans to the rice, let them cook through.
- Then add the halved cherry tomatoes and the raw prawns.
When the prawns turn pink the Spicy Prawn & Chorizo Rice is ready to serve.
More Chorizo Recipes
You are not going to believe how good this Chorizo Butternut Squash Macaroni Cheese tastes, it’s the best mac n cheese I’ve ever eaten!
This Slow Cooker Chorizo, Potato and Runner Bean One Pot dinner is perfect for making an inexpensive, tasty and filling meal using a garden glut of potatoes and runner beans from the garden or allotment.
Hot Smoked Cheese and Chorizo Tortilla Wraps are easy to put together and full of flavour. The smoked cheese adds a rather special smoky taste and heating the wraps makes a simple tortilla wrap sandwich into a quick and easy meal.
- Roasted Tomato Red Pepper & Chorizo Soup – Fab Food 4 All
- Chorizo Rose Tarts – Feast Glorious Feast
- Chorizo, Chickpea & Sweet Potato Stew – Easy Peasy Foodie
Spicy Prawn & Chorizo Rice
- Sharp knife
- chopping board
- large pan
- Measuring spoons
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 medium onion finely choppped
- 2 red chillies seeded and chopped
- 400 g chorizo sausage skinned and cut into chunks
- 450 g long-grain rice
- 1 tsp smoked paprika or 1 tbsp ground paprika
- 200 ml dry white wine
- 1.5 litre hot chicken stock if making with cubes, don’t use more than two
- 175 g frozen broad beans or peas
- 400 g raw shelled prawns thawed if frozen
- 250 g cherry tomatoes halved
- 3 tbsp chopped flat leaf parsley plus extra for sprinkling
- Heat the oil in a large wok or pan, then tip in the garlic, and onion,and cook genlty for about 6 or 7 minutes until the onion has softened.
- Add the chilies and chorizo and fry for a couple of minutes until the chorizo has released some of its oil.
- Add the rice and paprika, give a good stir, then pour in the wine and bubble vigorously until the wine evaporates.
- Pour in the stock, then lower the heat and cook gently for 10 minutes, stirring occasionally.
- Tip in the beans or peas, season with salt and freshly ground black pepper and cook for another 7-10 minutes, stirring, until the rice is tender.
- Keep an eye on the water level and have a kettle of boiling water at the ready in case you need to add a splash or so to keep the rice moist.
- Stir in the prawns and tomatoes and cook for a few more minutes until the prawns turn pink and are just cooked through and the tomatoes start to soften. Toss in the parsley, check the seasoning, then stir and leave or settle for a few minutes before serving in bowls.
- Serve with a mixed leaf salad.