This is a great one pot wonder. Warming, with a little kick and full of flavour.
Fresh chorizo sausages are popping up everywhere. Unlike the traditional chorizo which is firm and cured, fresh chorizo look like regular snags, filled with soft sausage-meat and must be cooked thoroughly.
Similar to paella rice or claypot chicken, the prize in this dish is the tasty hard cooked rice at the bottom of the pan. Still delicious even as leftovers the next day. I used a stainless steel pan for this job. Avoid using a non-stick pan so that you can scrape those tasty bits to your hearts content.
I happened to have saffron needing to be used up but I’m sure you could make this dish without it. Saffron isn’t exactly an economical ingredient.
One Pot Wonder: Chorizo and Prawn Rice
Serves 4
Ingredients
4 chorizo sausages (500grams/1lb)
250g peeled prawns (1/2lb)
1 tablespoon capers
2 cups rice, rinsed and drained (used a mixture of red rice and white rice)
2 tablespoons olive oil
1 onion, diced
3 cups stock or water (or combination)
sea salt
freshly ground pepper
3 cloves garlic, peeled and smashed
1 teaspoon turmeric
1 teaspoon smoked paprika
Optional: a pinch of saffron soaked in 1 tablespoon of warm milk for 10 minutes
Parsley or coriander to garnish
Preparation
- Heat 1 tablespoon oil in a hot pan and fry sausages, turning frequently until cooked through. Remove from pan and slice to 1 cm thick. Set aside until required.
- Put pan back on medium heat, add another tablespoon oil and cook onion and garlic until soft. Add the drained rice, smoked paprika, turmeric and saffron (if using). Stir well, coating the rice in the fragrant pan oils.
- Add the stock/water, cover with lid and cook on a low heat for 20 minutes until rice is almost done.
- Fluff up rice with a fork and scatter capers on top, then arrange prawns and sliced chorizo on top of rice, cover and cook for a further 10 minutes or until prawns are cooked through.
- Taste and season with salt if required and plenty of freshly ground pepper, garnish with parsley or coriander. Serve with a bottle of wine.
Bunny Eats Design 
oh this looks fantastic, i also love the crusty rice at the bottom, it’s usually fought over.
as our seasons are completely opposite right now, this is something that will have to wait till it gets cooler in about 6 months!
Hi Lan, you remind me how funny the seasons can be. maybe I will post a link to dishes I made 6 months ago for my northern readers 🙂
This looks like a party dish too me! Such robust flavors, and I love that there’s only one pot to wash!
It is only one pot to wash, but unless you are like me and scrape off every last bit of that lovely cooked on rice, I imagine, it’s not the most fun pot to clean.
In my family, the rice stuck to the bottom of the pot is called “pegado” which means “stuck” in Spanish. Most of us fight over it. 😀
“Pegado” sounds much nicer than the Cantonese equivalent. “Jeew” means scab or peel. Lovely.
this looks so good!!! I love one pot wonders.
Same same 🙂
That looks beautiful! And I bet it smelled divine. Heckuva one-pot wonder, Genie 🙂
Thanks Daisy sweetie 🙂
The crispy crust of rice on the bottom is the best part! This looks incredible, lady. And you’re not kidding about the saffron – I bought a jar to use about six months ago and it was crazy expensive. I’ve been hoarding it because I spent so much on it but it’ll just end up losing all its flavour if I don’t use it soon. Therefore, I should make this delicious recipe!
Quickly! Use it. It would be heartbreaking to forget about it.
I love all the flavours in that rice, I tried something similar but in a pizza form which I had at the birdcage.
Yes! We often make pizza at home with these flavours too.
Prawns and chorizo (in any guise) are two of my most favourite foods and this looks delicious, Genie 🙂