Fast Recipes

Spanish saffron rice with chorizo and prawns

There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.

By Lisa Featherby
  • Serves 4
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Spanish saffron rice with chorizo and prawns
There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice. We haven't peeled the prawns, but if you prefer them peeled for less mess, cook them a minute less.

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 3 garlic cloves, crushed
  • Large pinch of saffron threads
  • 260 gm short-grain rice, such as Calasparra
  • 180 gm fresh chorizo, sliced
  • 12 prawns in the shell, legs removed
  • 100 ml dry sherry or white wine
  • 600 ml chicken stock
  • Handful of coarsely chopped flat-leaf parsley, to serve
  • Aïoli and lemon wedges, to serve

Method

Main
  • 1
    Heat oil in a wide sauté pan or casserole over medium-high heat, add onion and sauté until tender (4-6 minutes). Add garlic and saffron, stir until fragrant (10 seconds), then add rice and stir to coat. Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer. Cover and simmer over low-medium heat until rice is tender (10-12 minutes). Remove lid, cover with a tea towel and leave to steam for 5 minutes. Scatter with parsley and serve with aïoli and lemon wedges.

Notes

Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly.