Spanish Inspired Baked Rice with Prawns and Chorizo

This delicious oven-to-table rice dish is light, fluffy and full of flavour, thanks to the mix of spices and chorizo.

Meal Prep Guide

Prepare the vegetables. (store in an airtight container in the fridge)

Ingredients

Prepare spice mix. (store in an airtight jar in the pantry)

Ingredients

Method

Tips

‍Tips

We recommend cooking this dish in an ovenproof frypan or shallow casserole dish (one with a lid is even better), this means you can cook everything on the stovetop, then place it straight into the oven so you save on dishes! If you don’t have an oven-safe fry pan, don’t worry, just transfer to one and cover with tin foil.

Cast iron pans are a great investment for your kitchen, they are stovetop and oven-safe, and their heavy base helps with heat distribution and evenness of cooking.

Shortcuts

Protein

For a vegetarian option, omit the chorizo and prawns then replace them with an additional zucchini and capsicum. The chorizo added a lot of flavour, so to compensate add 2-3 garlic cloves (crushed) and an additional 1 tsp of smoked paprika.
Swap prawns for 400g of chicken thighs (sliced into bite-size pieces). Sear in the hot pan before the 2nd step, then remove from the pan and cook the dish as per instructions, adding the chicken back into the pan at the same time as the rice.

Start by preheating the oven to 200 degrees celsius, fan bake.
In a large frypan add 1-2 Tbsp of olive oil over medium-high heat. Add the onion and chorizo; cook for 3 minutes or until the onion is translucent and the chorizo is starting to get crispy. Then add the capsicum, zucchini, salt and pepper; cook for a further 3 minutes or until the vegetables start to soften.
Add the ground cumin, coriander, paprika and cumin seeds to the vegetables and cook for a minute or so, then add the rice. Stir the rice through the vegetables, coating each grain in the fragrant spice mix.
Add the tinned tomatoes, stock, peas and little extra salt and pepper to the pan, and bring to a simmer for 1 minute. If your pan is oven-proof, cover it with a lid or tin foil and place it in the oven for 35 minutes. If your pan is not oven-proof, transfer it to a baking dish and cover with tin foil.
During the last 10 minutes of the rice cooking, cook the prawns. Heat 1 Tbsp of olive oil in a large pan. Once hot add the prawns and cook for 1-2 minutes until pink and cooked through (you may need to cook the prawns in batches as you do not want to over cram the pan).
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Once the rice has cooked and all the liquid has been absorbed, place the prawns on top, scatter over the fresh chilli, coriander and season to taste.

Protein

For a vegetarian option, omit the chorizo and prawns then replace them with an additional zucchini and capsicum. The chorizo added a lot of flavour, so to compensate add 2-3 garlic cloves (crushed) and an additional 1 tsp of smoked paprika.
Swap prawns for 400g of chicken thighs (sliced into bite-size pieces). Sear in the hot pan before the 2nd step, then remove from the pan and cook the dish as per instructions, adding the chicken back into the pan at the same time as the rice.