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Spanish rice & prawn one-pot

posted in: Dinner, prawn, Spanish 0

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  • 1 onion, sliced
  • 1 red and 1 green pepper, deseeded and sliced
  • 50g chorizo, sliced
  • 2 garlic clove, crushed
  • 1 tbsp olive oil
  • 250g easy cook basmati rice (we used Tilda)
  • 400g can chopped tomato
  • 200g raw, peeled prawns, defrosted if frozen
Servings: 4

  1. Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
  2. Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Estimated Nutrient Breakdown:

Calories: 1,547.54
Weight: 1,160.79g
Total Fat: 37.66g
Saturated Fat: 10.29g
Trans-Fat: 0.04g
Monounsaturated Fat: 20.11g
Polyunsaturated Fat: 4.70g
Protein: 63.01g

Cholesterol: 296.00g
Sodium: 2,231.78g
Calcium: 365.37g
Magnesium: 181.13g
Potassium: 1,886.70g
Iron: 15.11g
Zink: 7.28g
Phosphorus: 987.19

Vit A: 208.93
Vit B1: 4.23
Vit B2: 0.60
Vit B3: 20.19
Vit B6: 1.93
Vit B12: 3.22
Vit D: 34.50
Vit E: 34.50
Vit K1: 29.38


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are interesting!!

Author: BBC Good Food
Tags: Wild Food Box,Spanish,prawn

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