Prawn and chorizo Spanish-style rice

Loaded with prawn and chorizo, this Spanish-style rice dish is a taste sensation. Serve it with lime cheeks and coriander sprigs for a burst of fresh flavour.





  • 750g Coles Australian Raw Medium King Prawns Thawed, peeled leaving tails intact, deveined
  • 2 tsp smoked paprika
  • 1 tbs olive oil
  • 1 chorizo sausage, sliced
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, chopped
  • 1 1/2 cups (300g) medium-grain white rice
  • 2 1/2 cups (625ml) vegetable stock
  • 1 cup (120g) frozen peas
  • Coriander sprigs, to serve
  • Lime cheeks, to serve



Combine the prawns, paprika and half the oil in a large bowl. Toss to coat. Heat a large deep frying pan over medium heat. Add the prawn mixture and cook for 3 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl.


Heat the remaining oil in the pan. Add the chorizo, garlic and capsicum and cook for 3 mins or until the chorizo is golden. Add the rice and stir to combine. Stir in the stock and bring to a simmer. Reduce heat to low. Cover and cook for 15 mins or until the rice is almost tender.


Top the rice mixture with the prawn mixture and peas. Cook, uncovered, for 5 mins or until the rice is tender, the peas are heated through and the liquid is absorbed. Sprinkle with coriander and serve with lime cheeks.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.