Prawn and Chorizo Rice

A fast, one-pan rice with big Spanish flavour: smoky chorizo, creamy arborio, black beans and kale, finished with plump king prawns and a squeeze of lemon. On the table in around half an hour, and all in a single pan.

Why this works

• Chorizo first: frying it releases its smoky, paprika oil to flavour the rice from the base up.
• Arborio rice cooks creamy and drinks up the stock, giving the dish a comforting, risotto-like body.
• Prawns and lemon at the end: the prawns stay sweet and plump, and the lemon lifts the whole pan.

Ingredient notes and swaps

• Chorizo is the smoky heart of the dish; cooking chorizo gives the best oil.
• Arborio rice for creaminess; a paella or long-grain rice gives a firmer, separate grain.
• Black beans for heartiness; any tinned bean works.
• King prawns, added late so they stay juicy; raw gives the best texture.

Prawn and Chorizo Rice

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This is a bold, flavour-packed dish that combines the smoky, spicy richness of Spanish chorizo with the sweet, delicate flavour of juicy prawns.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Spanish

Calories: 690

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 70g diced chorizo
• 125g arborio risotto rice
• 400g can black beans in water, drained and rinsed
• 500ml chicken stock, hot
• 75g kale, thick stalks removed
• 150g pack extra large king prawns
• 1 lemon, juice

Method

 

1. Heat the oil in a large deep frying pan over a medium-high heat.
2. Add the onion and a pinch of salt, then fry for about 5 minutes until starting to soften.
3. Add the chorizo and fry for another 3-4 minutes.
4. Add the rice and beans, stirring everything together.
5. Pour over 400ml of the hot stock and set the rest of the stock aside.
6. Bring to a simmer, cover with a lid, reduce the heat to medium-low and cook for 15 minutes.
7. Reheat the remaining 100ml stock and add to the pan, stirring constantly for about 5 minutes, until most of the liquid has been absorbed and the rice is almost tender.
8. Stir in the kale, then scatter over the prawns.
9. Add the lemon juice, cover and cook gently for a further 3-4 minutes or until the prawns have turned pink.

Nutrition

Calories: 690kcalCarbohydrates: 74gProtein: 50gFat: 23gSaturated Fat: 6gSodium: 1290mgFiber: 17gSugar: 5g

Notes

Enjoy with seasonal British asparagus. Remove any woody part of the stem, then slice one third and set aside. Cook the remaining stems in boiling water for about 3–4 minutes. Add the asparagus pieces to the pan just before the kale, while there's still some liquid in the pan.

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Tips for success

• Fry the chorizo until it gives up its oil before the rice goes in.
• Add the stock in stages and let the rice drink it up.
• Stir in the kale just before the prawns so it keeps its colour.
• Add the prawns only for the last few minutes; they need no more.

Make ahead, storage and reheating

• Make ahead: Best cooked fresh; the chorizo-and-onion base can be started ahead.
• Storage: A day in the fridge; cool quickly with seafood in.
• Reheating: Warm gently with a splash of stock, only once and until piping hot.

What to serve it with

• A green salad or, in season, British asparagus alongside. Lemon wedges to squeeze over.

FAQ

Is it a risotto or a paella? Somewhere between; arborio gives it a creamy body, with paella chorizo-and-prawn flavours.

Raw or cooked prawns? Either; raw added late gives the best texture.

Can I swap the kale? Yes: spinach, chard or peas all work; add tender greens later.

Can I make it ahead? Best fresh, but the base can be prepped ahead.

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