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13 February 2012

Lemony Prawn & Chorizo Rice Pot

It's 11:45 PM, both kids are sleeping and I'm in front of the TV.  My right hand is inside a bag of vinegar potato chips with a tall glass of cold Coca Cola in front of me that my hand will grab next after it goes out of the potato chip bag. Ahhhh, the pleasures of junk food in front of the TV is the champion of champions.

I don't get to do this often, especially when there are kids who keep me under a microscope. I tackle the big job of disciplining and all the dramas and tantrums attached with it and as a parent, I cannot show my imperfections like what I am doing now. Don't get me wrong.  I am not an authoritarian.  I have a soft spot too and I was also a kid once.  Sometimes, my husband and I gather both kids on a popcorn, chips & soda party in place of dinner while we watch a movie together. I don't need to describe the happiness and excitement of both kids. And I don't need to describe how much my heart swells when I receive myriads of hugs and thank yous from them. Life is not about being correct at all times. At times, the best flecks in our memories are remembered this way.

But before I arrived at the couch with the "not so healthy" food in my hands, I cooked a healthy dish of rice with prawns, chorizo & peas for lunch. Not only was it healthy but it was also incredibly delicious. It's another one of those recipes that need to kept and cooked again. Two-year old, six-year old, and two adults loved this dish so it can be eaten by the whole family.  Fussy kids might pick on the peas and the pepper but that's part of the fun of eating with kids. They eat everything except the ones that look suspiciously healthy which practically leaves them nothing. 

Our two words today are:

Shrimps = gamberi.
Peas = piselli.

Adapted from the recipe of Sarah Cook of BBC Good Food with the link here I followed the recipe almost completely with a couple of tweaks.  I replaced the water with chicken broth to make it tastier.  In place of the turmeric, I used saffron.   I prefer the taste of saffron and it's one of the spices that I can freely use in my cooking without any form of protest from the kids. 

Hope you all had a good weekend.  

Lemony Prawn & Chorizo Rice Pot

Serves 4
  • 1 tablespoon extra virgin olive oil
  • 1 onion, sliced
  • 2 small red peppers, deseeded and sliced
  • 50 grams chorizo, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, chopped and deseeded
  • 1/4 teaspoon saffron (1/2 teaspoon tumeric in the original recipe)
  • 250 grams long grain rice (I used Vialone Nano.)
  • 200 grams prawns, shelled & deveined
  • 100 grams frozen peas
  • 1 lemon, zest and juice plus extra wedges to serve 
  • 750 ml. chicken broth (water in the original recipe)
  • salt & pepper
  1. Boil chicken broth in a pot. 
  2. Meantime, heat the oil in a shallow pan with a lid.  Add onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 minutes. 
  3. Add saffron and rice, stirring to ensure the rice is coated.  
  4. Pour in 500 ml. of chicken broth, cover, then cook for 12 minutes.  
  5. Stir in prawns and peas.  Add more broth if rice is looking dry, then cook for 1 minute more or until the prawns are just pink and the rice tender. 
  6. Stir in the lemon zest and juice with salt & pepper and serve with extra lemon wedges on the side. 


  1. A plate of this wonderful rice dish would do me fine right about now. It looks like it's jam-packed with flavor and I bet it's finger licking good!!! I love the beauty of your photography

    1. Oh Tia, it is definitely good! When I saw the recipe, I thought I had to try this one because it seems to be packed with flavors. I hope you get to try it too. Thank you!

  2. Ha! Salt and vinegar crisps are my favourite! ;)
    Along with mustard and roast beef flavour but alas, you don't get them here...sigh.

    With kids still such young in age, you might have to hang in there a little while more until you don't have to pretend to be that flawless goody goody person, But it sounds like you're doing quite well. ;)

    Your rice pot looks to die for and I think it was the best choice to use broth and saffron. It makes it so much more aromatic. Too bad I'm the only one you really likes gamberi around here. And I have to say that the Italian word for peas sounds so much cuter more melodic than the dull sounding "Erbsen" you would call them in German...

    Cheers and Happy Valentine's Day!

    1. Erbsen actually sounds scary. I wouldn't order anything with erbsen in it. Goody you taught me what it is. Haha! As parents, we have to be the perfect examples and we cannot be our true selves until they are old enough to understand that parents are not perfect after all. I think we shouldn't eat in a buffet together or we will fight for the same food! Happy Valentine's Tobias and thanks for always being sweet!

  3. Hey there, new subscriber and I am going for those vinegar chips, a couple won't hurt ya, ot even the whole bag, love em. Your rice pot sounds and really looks delicious. The brushetta in the header is killer too. Nice to meet you.

    1. Hi Suzi. Thank you for dropping by. You're right. A bag of potato chips every now & then doesn't hurt. Hello fellow potato chip eater! Nice to meet you too!

  4. Is there a reason to use long grain rice instead of arborio (risotto) rice in tis recipe?

    1. Well, arborio will give it a different consistency. This is not a risotto so you would want the consistency that you get from the long grain, not creamy like the arborio. But if you cannot find any long grain rice, then go for arborio. It's not a big problem.


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