Ever dream of a vibrant, Spanish-inspired feast with layers of flavor, but feel like you don’t have the time or a dozen pans to clean? What if you could capture that essence of a sun-drenched paella right in your own kitchen, using just one pan and 30 minutes?

This One-Pan Spanish Prawn and Rice is your weeknight ticket to a culinary vacation. We’re simplifying the classic technique but keeping all the soul—fragrant saffron, smoky paprika, tender rice, and plump, juicy prawns, all cooked together in a single skillet. It’s the ultimate proof that incredible, impressive food doesn’t have to be complicated.

Why This Recipe is a Total Weeknight Win

This dish is designed to deliver maximum flavor with minimal fuss.

• The One-Pan Miracle: Everything cooks in a single skillet, from toasting the rice to simmering the broth. That means incredible, layered flavor and the easiest cleanup imaginable.

• 30-Minute Vacation: Forget slow-simmering for hours. Our method is faster and smarter, delivering a meal that feels gourmet in the time it takes for a pizza to be delivered.

• The “Wow” Factor: The vibrant colors and beautiful presentation make this dish perfect for a casual weeknight dinner or for impressing guests.

• Customizable Canvas: While this prawn version is a star, the base is a perfect starting point for adding chicken, chorizo, or other seafood.

The Key to That Authentic Spanish Flavor

The magic lies in a few simple but powerful ingredients.

• The Rice: Short-grain rice like Arborio or Bomba is essential. It absorbs the flavorful broth beautifully and gives you that perfect creamy-yet-defined texture.

• The Spice Duo: Saffron provides the iconic golden color and distinct, aromatic flavor. Smoked Paprika gives the dish its deep, smoky soul.

• The Sofrito Base: Onion, garlic, and tomato form the flavor foundation. Don’t rush this step!

• The Prawns: Use large, raw prawns (shrimp) for the best texture and flavor. They cook quickly right in the pan with the rice.

How to Make It: Your 30-Minute Countdown

The process is a relaxing, sequential build of flavor.

1. Bloom the Spices: In a large, cold skillet, add a drizzle of olive oil, the smoked paprika, and the saffron threads. Heat gently for 1 minute until fragrant. This “blooms” the spices and unlocks their full potential.

2. Sauté the Aromatics: Add the diced onion and cook until soft. Then, add the garlic and grated tomato, cooking until the mixture thickens slightly.

3. Toast the Rice: Stir in the rice and cook for 1-2 minutes until the grains are lightly toasted and coated in the oil and spices. This is key for a non-mushy final dish.

4. Simmer to Perfection: Pour in the warm broth and add a pinch of salt. Bring to a boil, then reduce to the lowest possible simmer. Cover and cook for 15-18 minutes, without stirring, until the rice is almost tender and most liquid is absorbed.

5. Add the Prawns: Nestle the raw prawns into the partially cooked rice. Cover and cook for another 5-7 minutes, until the prawns are pink, opaque, and cooked through.

6. The Final Rest: Remove the pan from the heat and let it sit, covered, for 5 minutes. This is a non-negotiable step for perfect, fluffy rice!

7. Garnish and Serve: Finish with a squeeze of fresh lemon juice and a sprinkle of fresh parsley. Serve immediately with lemon wedges on the side.

How to Customize Your Spanish Rice

Make this recipe your own!

• The Meaty Version: Add diced chorizo with the onions for a spicy, smoky kick.

• The Surf & Turf: Add ½ lb of diced chicken thigh with the onions, cooking it through before moving to the next step.

• The Vegetable Lover’s: Stir in a cup of frozen peas or roasted red peppers with the prawns.

• Spice it Up: Add a pinch of cayenne or red pepper flakes with the paprika.

FAQs (Your Questions Answered)

Can I use long-grain rice?
It’s not recommended. Long-grain rice (like jasmine or basmati) won’t give you the same creamy, tender texture that short-grain “paella” rice provides.

My rice is still hard after the cooking time. What happened?
Different stovetops and pans can vary. If the rice is still too firm, add 2-3 tablespoons of warm broth, cover, and cook for another 3-5 minutes. Ensure your heat is at the lowest possible simmer.

What can I use if I don’t have saffron?
While saffron is traditional, you can use ½ teaspoon of turmeric for a similar golden color (though the flavor will be different).

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent the rice from drying out.

The Final Result

See? A dish that tastes like it came from a Spanish seaside restaurant is well within your reach. With one pan and a handful of simple ingredients, you can create a meal that’s as beautiful as it is delicious.

This One-Pan Spanish Prawn and Rice is exactly what Flavor Flux is all about—empowering you to create delicious, uncomplicated food that brings joy and a sense of adventure to your table.

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Made this recipe? You’re a star! ❤️

Did you add chorizo or keep it classic with prawns? I’d love to hear how it turned out for you! Rate the recipe below and let me know.

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One-Pan Spanish Prawn and Rice

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Print Recipe

This easy One-Pan Spanish Prawn & Rice is a 30-minute paella-style wonder! Bursting with saffron, paprika, and juicy prawns for a restaurant-quality meal.

• Total Time: 30
• Yield: 4 servings

Ingredients

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 large pinch saffron threads

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 large tomato, grated (skin discarded)

• 1 ½ cups short-grain rice (Arborio or Bomba)

• 3 cups warm chicken or vegetable broth

• 1 lb (450g) large raw prawns (shrimp), peeled and deveined

• Salt and black pepper to taste

• Fresh parsley, chopped

• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the smoked paprika and saffron and cook for 1 minute until fragrant.

2. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and grated tomato and cook for another 2-3 minutes.

3. Add the rice and stir to coat, toasting for 1-2 minutes.

4. Pour in the warm broth and season with salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes.

5. Uncover and nestle the prawns into the partially cooked rice. Cover and cook for another 5-7 minutes, until prawns are cooked through.

6. Remove from heat and let it rest, covered, for 5 minutes.

7. Fluff with a fork, garnish with fresh parsley, and serve with lemon wedges.

Notes

• Don’t Stir! Resist the urge to stir the rice after adding the broth. This helps develop the perfect texture.

• The Rest is Key: Letting the pan rest off the heat is crucial for the rice to absorb any remaining liquid and become fluffy.

• Prawn Size: Using large prawns prevents them from overcooking while the rice finishes.

 

• Calories: 380 kcal

• Author: Emma Carter
• Prep Time: 10
• Cook Time: 20
• Category: Main Course
• Method: Simmering
• Cuisine: Spanish