Spanish Rice with Chorizo and Prawns
Photography Manja Wachsmuth.
One-pan rice dishes cooked in the oven are a boon for the busy cook. If you don’t have chorizo, use a good quality sausage and add 1 teaspoon smoked paprika.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
2 cured Spanish chorizo sausages, sliced 1cm
1 cup risotto rice (use Arborio or Vialone Nano)
3½ cups chicken stock
1 x 400 gram tin whole cherry tomatoes
12–16 large raw, peeled prawns
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Heat the oil in a large 30cm ovenproof sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, rosemary and chorizo and cook for 2 minutes. (If you’re using a regular sausage instead of chorizo add 1 teaspoon of smoked paprika at this stage).
Add the rice and turn to coat in the oil then add the stock and tomatoes with their juice. Season and bring to the boil. Transfer to the oven and bake for 10 minutes. Stir the rice then cook for a further
10 minutes. Place the prawns in the rice and bake for 5 minutes. Add the parsley and serve.
Cook’s tips: If your sauté pan isn’t ovenproof, then after you have added the stock and tomatoes tip everything into a large baking dish and bake as above.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Spanish Tapas Platter]()
RecipeSpanish Tapas Platter
Article by Claire Aldous![Zesty Rice Salad with Preserved Lemon, Artichokes and Asparagus]()
RecipeZesty Rice Salad with Preserved Lemon, Artichokes and Asparagus
Article by Pippa Cuthbert![Prawn and Chorizo Kebabs with Smoked Paprika and Hazelnut Aioli]()
RecipePrawn and Chorizo Kebabs with Smoked Paprika and Hazelnut Aioli
Article by Claire Aldous![Spaghetti with Lemon, Prawns and Parmesan]()
RecipeSpaghetti with Lemon, Prawns and Parmesan
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.