Prawn Rice Recipe — Prawns, Peas and Rice in a Quick Broth

The previous day had been Las Lagunas de Ruidera — a natural park of lagoons and waterfalls strung along a limestone valley thirty kilometres from La Solana, and one of the better dog-friendly walks in Castilla-La Mancha. Issy and Poppy had made the most of it. So had I.

This night was a deliberate chill. La Solana's paying motorhome area has hot showers — which after a day's walking felt like a considerable luxury — and the town was a fifteen-minute walk if needed. I noticed a winery nearby on the way in. That visit will be another time.

This prawn rice recipe is what happens when you want something proper but uncomplicated. One pan, raw prawns from the cool box, a handful of frozen peas, basmati rice and stock. The broth reduces to something glossy and flavourful while the rice cooks, the prawns go in at the end, and it's on the table in twenty minutes. The smoked paprika is optional. I used it.

Prawn Rice Recipe — Prawns, Peas and Rice in a Quick Broth

Serves 1 | Saucepan | Prep 5 mins | Cook 20 mins | Total 25 mins

Ingredients

• 120g raw prawns, peeled
• 70–80g basmati rice
• ½ small onion, finely chopped
• 1 garlic clove, sliced
• 50–70g frozen peas
• 350–400ml hot stock (vegetable, chicken or fish)
• 1 tbsp olive oil or ghee
• A squeeze of lemon
• A small handful of flat-leaf parsley, chopped
• A pinch of smoked paprika or chilli flakes
• Sea salt and black pepper

Method

1. Heat the olive oil or ghee in a saucepan over a medium heat. Add the onion and cook until soft and sweet — 3–4 minutes. Add the garlic and let it turn lightly golden.
2. Add the rice and stir so every grain is coated in the fat. Let it toast gently for one minute — this improves the flavour and keeps the grains separate.
3. Pour in the hot stock. Add a pinch of salt and black pepper. Bring to a gentle simmer.
4. Let it simmer for 10–12 minutes, stirring occasionally, until the rice is just tender and the broth has reduced to a glossy sauce.
5. Add the peas and raw prawns. Cook for 2–3 minutes until the prawns are pink and opaque throughout. If using cooked prawns, warm through for one minute only.
6. Add the smoked paprika or chilli flakes, a squeeze of lemon, and the parsley. Taste and adjust the seasoning.
7. Serve immediately.

Recipe Notes

• Raw prawns are worth it here — they take on the flavour of the broth as they cook, which cooked prawns cannot. If raw is what you have, use it.
• Toast the rice before adding the stock. One minute in the fat makes a real difference to the final texture.
• The broth should reduce to something glossy and coating, not watery. Keep the heat at a gentle simmer and trust it.
• Smoked paprika adds warmth without heat. Chilli flakes add both. Your call, depending on what's in the van cupboard.
• Fish stock gives the best result here. A good vegetable or chicken stock is a perfectly decent alternative.

Footnote

This prawn rice recipe is part of my Campervan Cooking Recipes collection — van-friendly recipes, one-pan cooking and food from the road.
It also features in my Fish & Seafood Recipes collection — fish and seafood dishes from the coast and the kitchen at Casa Adora.
And in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.
Find more recipes and food adventures here.
Wonky park-ups, proper adventures, genuine freedom — The Flexible Chef