Spicy Spanish Rice
Recipe GLPRf5f0b9269b1ea0
A vibrant one-pan Spanish rice dish featuring tender pork, succulent prawns, and fresh vegetables, all infused with the warm spice of smoked paprika and saffron. The rice is cooked in vegetable broth until perfectly tender and absorbs all the aromatic flavors, creating a complete and satisfying meal that brings together the best of Spanish cuisine.
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Ingredients
1 tablespoon rapeseed oil
1 large onion, finely chopped
200g lean pork tenderloin, diced into 1.5cm cubes
2 large garlic cloves, chopped
100g brown basmati rice
½–1 teaspoon smoked paprika
Generous pinch saffron
500ml hot vegetable broth
1 large red pepper, deseeded, quartered and sliced
160g fine green beans, trimmed and halved
60g large prawns
1 large handful fresh parsley, chopped
½ lemon, cut into wedges
Directions
Heat the rapeseed oil in a large frying pan or shallow skillet over medium-high heat. Once hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and beginning to turn translucent. Add the diced pork cubes to the pan and continue cooking for a further few minutes, stirring occasionally, until the pork is lightly browned on the outside.
Add the chopped garlic to the pan and stir well. Pour in the brown basmati rice and add the smoked paprika, stirring everything together to coat the rice with the oil and spices. Steep the saffron in the hot vegetable broth for a minute to infuse its flavor, then pour this broth into the pan. Stir gently to combine.
Add the sliced red pepper to the pan, cover with a lid, reduce the heat to medium-low, and simmer gently for 25 minutes. The rice should begin to absorb the liquid during this time.
After 25 minutes, stir in the halved green beans, cover the pan again, and continue to cook for a further 10 minutes. The rice should now be nearly tender and most of the liquid should have been absorbed.
Add the prawns to the pan, cover again, and cook for 2 minutes. Stir gently until the prawns are opaque and cooked through, and ensure all the liquid has been absorbed by the rice.
Remove from heat, stir in the chopped fresh parsley, and transfer to a serving dish. Serve with lemon wedges on the side for squeezing over the rice before eating.
