Spanish Rice and Prawn One Pot
Transport your taste buds to the sun-soaked coasts of Spain with this vibrant and comforting Spanish Rice and Prawn One Pot. Brimming with bold Mediterranean flavors, this easy one-pot recipe combines tender prawns, smoky paprika, and fragrant cumin with perfectly cooked long-grain rice. Sweet bell peppers, juicy tomatoes, and a pop of sweetness from frozen peas add delightful texture and color, while fresh parsley and a squeeze of zesty lemon bring the whole dish to life. Ready in just 40 minutes, this crowd-pleasing dish is perfect for busy weeknights or casual entertaining. Plus, with minimal cleanup required, it’s as practical as it is delicious. Whether you’re looking for a quick seafood dinner recipe or a hearty meal infused with Spanish flair, this one-pot wonder is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 large red bell pepper
- 3 cloves garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup long-grain white rice
- 1 14-ounce can diced tomatoes
- 2 cups chicken or vegetable stock
- 12 pieces king prawns (peeled and deveined)
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley
- 1 medium lemon
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Dice the onion and red bell pepper; mince the garlic. Add them to the skillet, cooking for 5-7 minutes until softened.
Stir in the smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another 1 minute until fragrant.
Add the rice, stirring to coat it in the spices and oil for about 1-2 minutes.
Pour in the diced tomatoes and chicken or vegetable stock. Stir everything together and bring to a simmer.
Reduce the heat to low, cover the skillet with a lid, and cook for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, scatter the prawns and peas over the top of the partially cooked rice. Cover again and cook for an additional 5-7 minutes, or until the prawns are pink and opaque and the rice is tender.
Season the dish with salt and black pepper to taste. Stir gently to combine.
Finely chop the parsley and sprinkle it over the dish for a fresh burst of flavor.
Cut the lemon into wedges and serve the dish with lemon on the side for squeezing.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 32.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 490 mg | 38% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
