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Lemony Prawn & Chorizo Rice Pot Recipe

Lemony Prawn & Chorizo Rice Pot Recipe

Photos of Lemony Prawn & Chorizo Rice Pot Recipe

How To Make Lemony Prawn & Chorizo Rice Pot

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 250g prawns, peeled and deveined
  • 150g chorizo, sliced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 200g Arborio rice
  • 500ml vegetable or chicken stock
  • Juice and zest of 1 lemon
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat a large skillet or pan over medium heat. Add the chorizo and cook until crispy. Remove from pan and set aside.

  2. In the same pan, add the onion and red bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.

  3. Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly.

  4. Pour in the vegetable or chicken stock and lemon juice. Stir well and bring to a simmer. Cover and cook for 15 minutes, or until the rice is cooked and most of the liquid is absorbed.

  5. Stir in the prawns, lemon zest, paprika, salt, and pepper. Cook for another 5 minutes, or until the prawns are cooked through.

  6. Remove from heat and garnish with fresh parsley. Serve hot.


  • Calories : 349kcal
  • Total Fat : 14g
  • Saturated Fat : 5g
  • Cholesterol : 183mg
  • Sodium : 857mg
  • Total Carbohydrates : 30g
  • Dietary Fiber : 2g
  • Sugar : 2g
  • Protein : 23g
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