Spanish Rice And Prawn One Pot Food

SPANISH RICE & PRAWN ONE-POT

Steps:

• 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.
• 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.

ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!

SPANISH RICE AND PRAWN ONE POT

Steps:

• In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes.
• Stir in the rice, tomatoes and boiling water.
• Cover and cook over high heat for 12 minutes.
• Uncover and stir - the rice should almost be tender at this point.
• Stir in the prawns, with a bit more water if the rice looks dry.
• Cook for another minute until the prawns are just pink and the rice tender.

LEMONY PRAWN & CHORIZO RICE POT

Steps:

• Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

SPANISH RICE AND SHRIMP ONE POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

SEAFOOD SPANISH RICE

Steps:

• Heat oil in pan over medium heat.
• Add chorizo, onion and garlic.
• Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
• Pour in stock and tomatoes, season with salt and pepper and stir well.
• Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
• Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
• Remove from heat and stand for further 5 minutes before serving.
• Serve with lemon wedge.