One-Pot Recipes: Spanish Rice with Chorizo, Chicken and Prawn

One-Pot Recipes: Spanish Rice with Chorizo, Chicken and Prawn

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Spanish rice dishes are traditionally cooked in a shallow wide pan, a paellera, over a wood burning fire. Here, however, you can make one in the comfort of your own home following Alan Rosenthal’s foolproof version that uses the hob and oven. Smoky paprika and fragrant saffron will whisk you off to warmer climes.

Spanish Rice with Chorizo, Chicken and Prawn


  • 2 tablespoons extra virgin olive oil
  • 4 skin-on bone-in chicken thighs, trimmed of excess skin
  • 1 onion, finely chopped
  • 1 red pepper, quartered lengthways and then cut across into 5mm slices
  • 1 pinch of crushed chilli
  • 2 bay leaves
  • 125g cooking chorizo, sliced into 5mm thick coins
  • 2 garlic cloves, finely grated
  • 1 teaspoon sweet smoked paprika
  • 1 generous pinch of saffron
  • 200g chopped tinned tomatoes
  • 700ml hot chicken stock
  • 250g paella rice
  • juice of ½ a lemon
  • 8 raw shell-on prawns
  • 75g frozen peas
  • salt
  • black pepper
  • lemon wedges
  • fresh parsley, chopped

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