Little Spanish number

This little Spanish number is a modern take on jambalaya with chorizo, prawns and sliced red peppers studded through quinoa instead of rice

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
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This UNCLE BEN’s® Rice & Grains recipe has been developed by celebrity chef Mike Van De Elzen, and guided by the Mars Food Nutrition Criteria.


  • 30 gram (1/4 cup) sliced chorizo
  • 1/2 cup sliced red pepper
  • 1/2 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika, sweet
  • salt to taste
  • 125 gram (3/4 cup) raw prawns
  • 1 250g packet UNCLE BEN’s® Brown Rice & Quinoa
  • 1/2 cup vegetable stock
  • 1/2 medium-sized cucumber, skin removed and peeled into ribbons
  • 1/2 lemon
  • handful fresh coriander leaves


  • 1
    Heat olive oil in a large heavy-based frying pan over a medium-high heat.
  • 2
    Add chorizo, red pepper and cherry tomatoes to the pan and sauté for 2 minutes.
  • 3
    Add paprika, salt and prawns, then toss to coat evenly.
  • 4
    Empty quinoa packet into the pan, stir, then add stock. Continue to cook for 3-4 minutes, stirring frequently.
  • 5
    Divide between two serving dishes and arrange cucumber ribbons on top. Finish with a squeeze of lemon juice and coriander leaves. Serve immediately.