One-Pot Garlic Prawns, Chorizo, & Rice
This easy, flavor-packed dish is inspired by Spanish garlic prawns (or shrimp) but with a fun twist that makes the cooking process dead simple —it’s made entirely in a rice cooker!
Smoky chorizo, paprika, and sweet red peppers bring the perfect mix of bold and fresh flavors, while a squeeze of lemon at the end adds a bright, zesty finish. The fun part? Cooking the chorizo first releases a rich, orange-tinted oil that seeps into the rice, making every bite extra delicious and visually impressive. Plus, steaming the chorizo gives it a softer, juicier texture that you won’t get from other cooking methods.
Pro tip: Go for jumbo prawns (or shrimp) so they stay plump and juicy instead of overcooking. Easy, tasty, and made in just one pot—what’s not to love?
Ingredients:
(This recipe makes 4 to 6 servings)
- Special Equipment: 6-Quart Volume Rice Cooker
- 2 tablespoons olive oil – Any of these EVOOs will do perfectly!
- 1 tablespoon sherry – A splash of richness with a hint of sweetness
- 1 teaspoon paprika – Smoky, bold, and full of Spanish flair
- 6 cloves garlic, minced – The ultimate flavor booster
- Kosher salt and freshly ground black pepper – The essential seasoning duo
- 1 pound jumbo prawns (or shrimp), peeled & deveined – Plump, juicy, and ready to soak up all the flavor
- 6 ounces fully-cooked chorizo, casings removed, chopped – Spicy, smoky, and totally irresistible
- 1 red bell pepper, finely chopped – Sweet, vibrant, and a pop of color
- 1 small onion, thinly sliced – Adds a touch of savory goodness
- 2 cups long-grain rice – The perfect base to soak up all the delicious flavors
- Pinch of crushed red pepper flakes – A little heat for a kick of excitement
- 1 cup fresh flat-leaf parsley, finely chopped, plus more for serving – Fresh, herby magic in every bite
- Juice of ½ lemon, plus slices for serving – A bright, zesty finishing touch
Instructions:
Act 1: Whisk it Good!
In a medium bowl, whisk together the olive oil, sherry, paprika, garlic, ½ teaspoon of salt, and a few shakes of black pepper. Once it’s all mixed up, gently fold in the prawns (or shrimp) until they’re coated in all that delicious flavor. Set aside for later.
Act 2: Layer Up the Flavor
Time to build some magic in the rice cooker! First, add the chorizo, then sprinkle in the red bell pepper, followed by the onion. Next, pour in the rice, red pepper flakes, ½ teaspoon of salt, and a little more black pepper for extra seasoning.
Act 3: Let the Cooker do the Heavy Lifting
Pour in 3 cups of water, then gently place the shrimp on top. Make sure every last drop of that garlicky marinade makes it into the pot! Close the lid and cook according to your rice cooker’s instructions.
This should take around 30 to 35 minutes. If the rice cooker hasn’t turned off after 30 minutes, remove the shrimp, put the lid back on, and let the rice finish cooking until the cycle is complete.
Act 4: Separate, Stir, Remix, and Enjoy!
Once the rice is ready, use tongs to take the shrimp out and set them on a plate. Stir the parsley and lemon juice into the rice, making sure to mix from the bottom so all those delicious flavors blend together. Spoon the rice into bowls, top with the shrimp, sprinkle on extra parsley, and serve with a squeeze of fresh lemon. Dig in and enjoy!