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This rice with sobrasada and prawns is rich and warming. It makes the perfect weeknight dinner.

sobrasada rice with prawns

Serves 2

1/2 large onion, chopped

3 cloves of garlic, chopped

1 tbsp tomato paste

1 tsp sugar

100g sobrasada

180g paella rice

3 tbsp white wine

1 tbsp balsamic vinegar

500ml chicken stock

150g king prawns

Juice of 1 lemon

Handful of rocket, to serve


Heat a paella pan or medium frying pan over a medium heat with a drizzle of oil. Fry the onion for around 5 mins, until soft. Add the chopped garlic and fry for 1 min. Add the tomato paste and sugar and fry for 2 mins. Add the sobrasada and fry for around 4 mins, breaking it up as it cooks with a wooden spoon.


Add the rice and stir well to coat. Add the vinegar and wine and leave to bubble for 2 mins until almost completely evaporated. Pour in the chicken stock and bring to the boil. Leave to simmer for 12-15 mins without stirring, until the liquid is almost completely absorbed. 

Top the rice with the prawns and turn off the heat. Cover the pan with foil and leave for 5-10 mins, until the prawns are pink and opaque. Season with a little salt and pepper, and squeeze over the lemon juice. 

Serve immediately with a rocket salad.