Lemony prawn & chorizo rice pot

Contains pork – recipe is for non-Muslims only
Spanish classic paella is given a healthy makeover and a good kick of heat – diet-friendly and fresh

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 381
  • fat 7g
  • saturates 2g
  • carbs 55g
  • sugars 6g
  • fibre 3g
  • protein 21g
  • salt 2.2g


  • 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


If you don’t want to spend time at the stove, you can bake this dish in the oven. Tip the oil, onion, peppers, chorizo, garlic and chilli into an ovenproof dish, then bake for 15 mins at 200C/180C fan/gas 6. Stir in the turmeric, rice and water, cover, then bake for another 20 mins, stirring in prawns and peas for the final 2 mins. Season and stir in lemon zest and juice to serve.


  1. 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.

  2. 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.

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