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Spicy Spanish rice

Serves 2
Prep time: 5 Minutes
Cooking time: 15 Minutes

A Spanish style rice with the added flavours of chorizo and prawns.



  • 2 spicy chorizo from the service deli
  • 150g cooked prawn cutlets from the seafood department
  • 1 onion
  • 1 large red pepper
  • 1 lemon
  • 1 bunch of parsley from the produce department
  • 500ml chicken stock
  • Extra virgin olive oil
  • 200g paella rice
  • Turmeric
View the method
  1. Slice the chorizo into half moons, chop the red pepper into small chunks, cut onion in half and slice. Roughly chop the parsley.
  2. Heat the chicken stock in small saucepan.
  3. Cut the lemon in half and set aside, this is used at the end of the recipe.
  4. Heat 2 tbsp of oil in a wide shallow fry pan, add the onion and cook until softened. 
  5. Add the chorizo and cook for a few moments, this will release the oils from the chorizo. 
  6. Add the red pepper and cook for a further few minutes. 
  7. Stir in the rice and mix to fully coat with the oil.
  8. Stir the turmeric to the hot stock, pour into the rice mixture and stir well.
  9. Put the lid on and cook for approximately 15 minutes until the rice is tender and the stock absorbed. 
  10. A few minutes before the rice is cooked add the cooked prawns to the pan, heat through and stir. 
  11. Squeeze the lemon over the spicy rice. Sprinkle with parsley and serve.
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