Prawn & Chorizo Rice Recipe – A Bold & Comforting One-Pan Meal
Published on March 27th, 2025
Intermediate
Looking for a dish that’s both flavourful and easy to prepare? This Prawn & Chorizo Rice recipe brings together juicy king prawns and smoky diced chorizo in a wholesome, one-pan rice dish that’s ideal for midweek dinners or casual weekend cooking. With its bold Spanish-inspired flavours and colourful presentation, this dish is as satisfying as it is simple.
Whether you’re searching for a quick prawn and rice recipe or a twist on traditional risotto, this one ticks all the boxes. Plus, it’s easily adaptable with nutritious add-ins like kale and black beans to give you a healthy prawn & chorizo rice recipe that doesn’t compromise on taste.
Why You'll Love This Prawn & Chorizo Rice Recipe
One-pan convenience: minimal cleanup, maximum flavour.
Balanced and filling: rich in protein, fibre, and essential nutrients.
Quick to make: ready in under 30 minutes, making it a top pick for busy evenings.
Customisable: swap kale with spinach or use vegetable stock for a pescatarian option.
This easy prawn & chorizo rice recipe makes four generous servings and pairs beautifully with a squeeze of lemon and a spoonful of garlic mayonnaise.
Ingredients (Serves 4)
- 1 tbsp vegetable oil
- 1 cup of regular sugar (I use unbleached)
- 1 medium onion, finely chopped
- 120g diced chorizo
- 200g bomba rice (or another short-grain rice)
- 400g tin of black beans, drained and rinsed
- 75g kale, tough stalks removed
- 300g king prawns (two 150g packs)
- Juice of half a lemon, plus extra wedges to serve
Instructions
- Heat the oil in a large, deep frying pan over medium-high heat. Add the chopped onion and a pinch of salt. Fry for 5 minutes, or until the onion begins to soften. Add the chorizo and cook for another 3-4 minutes, allowing the oils and spices to release into the pan.
- Stir in the bomba rice and black beans, mixing well to coat each grain in the flavoured oil.
- Pour in the hot chicken or vegetable stock and bring everything to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
- Turn the heat down to medium-low. Fold in the kale, then scatter the king prawns over the rice. Drizzle in the lemon juice, cover with a lid or foil, and cook gently for 3–4 minutes until the prawns turn pink.
- Remove the pan from the heat. Let it rest, still covered, for 5 minutes before serving. Serve with lemon wedges on the side and a dollop of garlic mayonnaise for extra richness.
Healthy, Delicious, and Full of Flavour
This healthy prawn & chorizo rice recipe is as nourishing as it is indulgent. Each portion delivers 34g of protein, 8.6g of fibre, and a balance of slow-releasing carbs to keep you satisfied. The black beans add extra fibre and plant-based protein, while the kale boosts your intake of iron, calcium, and antioxidants.
Want to make it even lighter? Reduce the chorizo slightly or opt for a leaner cooking sausage and use low-sodium stock.
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