Recipe
Cajun Prawn & Chorizo Rice
Spiced rice with smoky chorizo, sweet pepper and tender prawns.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the olive oil in a wide, deep frying pan over a medium heat. Add the chorizo and cook for 3–4 minutes until it releases its smoky oil and begins to colour.
Stir in the onion and red pepper and cook for 5 minutes until softened. Add the garlic and Cajun seasoning and cook for 1 minute, stirring so the spices do not catch.
Add the rice and stir until every grain is coated in the chorizo-spiced oil. Pour in the hot chicken stock, bring to a gentle simmer, then cover and cook for 18 minutes.
Nestle the prawns into the rice, cover again and cook for 4–5 minutes until they are pink, opaque and cooked through. Remove from the heat and rest for 5 minutes.
Fluff the rice with a fork, scatter over the parsley and serve from the pan.
About this recipe
This Cajun prawn and chorizo rice brings together smoky sausage, sweet red pepper and plump prawns in one richly seasoned pan. The rice absorbs the savoury stock as it cooks, making a satisfying supper with plenty of colour and contrast.
Cajun seasoning adds warmth without overwhelming the seafood, while the chorizo lends enough paprika-rich fat to start the dish. Add the prawns near the end so they stay tender, then finish with parsley for a fresh lift. Let the rice stand briefly before serving so the grains settle and the flavours come together.
