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Prawn and Chorizo Spanish Style Rice

Prawn and Chorizo Spanish Style Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

222 kcal

Protein

:

21.5g protein

Total

:

10 minutes

Difficulty

:

Medium

Allergens:

Crustaceans

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

125 grams

Baby Plum Tomatoes

½ unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

60 grams

Diced Chorizo

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Smoked Paprika

30 grams

Tomato Puree

1 sachet(s)

Chicken Stock Powder

2 pouch(es)

Steamed Basmati Rice

Not included in your delivery

5000 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)929 kJ

Energy (kcal)222 kcal

Fat10.7 g

of which saturates3.6 g

Carbohydrate9.9 g

of which sugars9.2 g

Dietary Fibre4 g

Protein21.5 g

Salt2.5 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks.

b) Halve the tomatoes and pop into a bowl with a drizzle of olive oil and season with salt and pepper.

c) Zest the lemon and cut into wedges. Roughly chop the parsley (stalks and all).

2

a) Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the chorizo and pepper and cook until slightly softened, 2 mins.

b) Add the prawns and cook, stirring, until almost cooked, 2-3 mins.

c) Add the smoked paprika and tomato puree to the pan with the water (see ingredients for amount) and the stock powder. Bring to the boil and cook for a further 1 minute.

3

a) Meanwhile, cook the rice to pack instructions.

b) Once the rice is cooked, stir it through the prawns and chorizo with the lemon zest and parsley. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with salt and pepper.

c)Divide the rice between plates. top with the tomatoes, serve with the lemon wedges alongside for squeezing over, enjoy!

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