Waitrose and Partners
Prawn & chorizo rice

Prawn & chorizo rice

Prawns and chorizo make a classy combination in this simple one-pan rice dish.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins
  • Plusstanding

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  • 1 tbsp Essential Vegetable Oil
  • 1 onion, finely chopped
  • 120g Cooks' Ingredients Diced Chorizo
  • 200g Waitrose Bomba Paella Rice
  • 400g Essential Black Beans in Water, drained and rinsed
  • 700ml chicken or vegetable stock, hot
  • 75g ential Kale, thick stalks removed
  • 2 x 150g packs Waitrose Extra Large King Prawns
  • 1 lemon, juice of ½, rest in wedges


  1. Heat the oil in a large deep frying pan over a medium-high heat. Add the onion and a pinch of salt, then fry for about 5 minutes until starting to soften. Add the chorizo and fry for another 3-4 minutes. Add the rice and beans, stirring everything together.

  2. Pour over the hot stock. Bring to a simmer and cook for 15 minutes. Turn the heat to medium-low, stir in the kale, then scatter over the prawns. Add the lemon juice, cover the pan with a lid (or a sheet of foil) and cook gently for 3-4 minutes.

  3. Take the pan off the heat and let stand, covered, for 5 minutes. Serve with the lemon wedges alongside. Some garlic mayonnaise would go nicely, too.

Cook’s tip

Leftovers: Kale

Fry it up in oil or butter with sliced garlic as a side dish, blend into soups and smoothies, or make into homemade pesto with basil.


Typical values per serving when made using specific products in recipe


2,140kJ/ 510kcals



Saturated Fat












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