Spanish rice & prawn one-pot

Name: Spanish rice & prawn one-pot
Prep time: 11 min
Cook time: 21 min
Total time: 32 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 sliced Onion; 1 sliced Red Pepper; 1 sliced Green Pepper; 50g Chorizo; 2 cloves minced Garlic; 1 tblsp Olive Oil; 250g Basmati Rice; 400g Tinned Tomatos; 200g Prawns

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Spanish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 41 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 32 min total

1 sliced Onion
1 sliced Red Pepper
1 sliced Green Pepper
50g Chorizo
2 cloves minced Garlic
1 tblsp Olive Oil
250g Basmati Rice
400g Tinned Tomatos
200g Prawns

Step-by-step instructions

step 1.
Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
step 2.
Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Why this works on a weeknight

Spanish rice & prawn one-pot lands at about 32 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Rice & Grain Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Spanish rice & prawn one-pot actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍚 Rice & Grain Bowls Seafood Spanish