Spicy Spanish rice

This is one of my favourite family meals at the moment. It’s easy to make, cooks in just one pot, and is full of flavour. The kids absolutely love it – as prawns and chorizo are two of their favourite things. It takes slightly longer than I would normally spend on a weekday family dinner, but it’s totally worth the extra time in the kitchen!

Make in 45 minutes (25 minutes hands on time, 20 minutes cooking)

  • Serves 4
  • 2 of your 5 a day
  • gluten free (check the chorizo)


  • 1 ½  level tsp turmeric
  • 1 litres (2 pints) hot chicken stock
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and sliced
  • 50g chorizo, diced
  • 2 garlic cloves, crushed
  • 300g long-grain rice
  • 125g frozen prawns
  • 25g frozen peas
  • 3 tbsp freshly chopped flat-leafed parsley


  1. Add the tumeric to the hot chicken stock and set aside.
  2. Heat the oil in a frying pan and add the onion, cook over a medium heat for 5 minutes until soft.
  3. Add the red pepper and chorizo and cook for a further 5 minutes, before adding the garlic and cooking for another minute.
  4. Add the rice into the pan and mix everything together. Pour in a third of the stock,  simmer and stir until most of the liquid has been absorbed.
  5. Pour in the remaining stock and add in the prawns and peas. Bring to the boil and leave to simmer for 15-20 minutes until the rice is cooked through and all the liquid has been absorbed.
  6. Serve with parsley.