Main Spanish rice and prawn one-pot

Max Heathcote

Max Heathcote from St Anselm’s Catholic school in Canterbury 2017 entrant


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, and then cook over a high heat for 12 mins.
Uncover, and then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, and then cook for another min until the prawns are cooked.


1 Onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g chorizo, sliced
2 garlic cloves, crushed
1 tbsp. olive oil
250g easy cook basmati rice (we used Tilda)
400g canned chop tomato
200g raw, peeled prawns, defrosted if frozen