Prawn, Chorizo and Courgette Baked Rice

    20m prep time
    80m total time
    Easy level
    14 ingredients

This Prawn, Chorizo and Courgette Baked Rice is your ticket to a no-fuss, all-in-one feast that’s bursting with bold flavours. Juicy prawns, smoky chorizo, and tender courgettes come together in a golden, oven-baked rice that’s rich, satisfying, and seriously moreish. It’s a crowd-pleasing, weeknight wonder with a Mediterranean twist. Just pop it in the oven and let it work its magic.

Method

Based on 4 servings, adjust as needed.

Step 1

Defrost the prawns, you can do this overnight at the bottom of the fridge in a covered bowl or in a bowl of cold water if you are short on time.

Step 2

Heat a little oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Add a little more oil to the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins, until beginning to brown. Stir in the garlic and chilli and cook for 2 mins, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with a dash more oil and lemon zest, season well and set aside. Heat the oven to 240°C/220°C fan/gas 9.

Step 3

Rinse the rice until the water runs clear. Add to the baking dish and season. Pour over the stock and wine or sherry. Cover with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover again and cook for a further 5 mins until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins.

Step 4

Scatter the parsley over and serve with the lemon wedges and garlic mayo on the side, if you like. Will keep chilled for up to three days.
  • Ingredients
  • Based on 4 servings
  • 360g Raw King Prawns, defrosted 3 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 100ml White Wine, or Dry Manzanilla Sherry if you have it 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
  • 3 Banana Shallots, roughly sliced 1 x Sainsbury's Echalion Shallots 400g
  • 1 Lemon, zested and cut into wedges 1 x Sainsbury's Lemons
  • 6 Garlic Cloves, finely sliced 1 x Sainsbury's Garlic
  • 4 tbsp Garlic Mayonnaise, to serve 1 x Sainsbury's Garlic Mayonnaise 280ml
  • 3tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 30g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 300g Basmati Rice 1 x Tilda Pure Basmati Rice 500g
  • 190g Cooking Chorizo, diced 1 x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g
  • 3 Courgettes, diced 1 x Sainsbury's Courgettes 500g
  • 1 Chilli, finely chopped 1 x Sainsbury's Green Chillies 65g
  • 500g Cherry Tomatoes 1 x Sainsbury's Cherry Tomatoes 500g
  • 600ml Chicken Stock, hot 1 x Sainsbury's Stock Cubes, Chicken 10x10g
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