Jamie Oliver 5 Ingredients Prawn Rice

If you’re craving something comforting, colorful, and packed with bold Mediterranean flavor, the Jamie Oliver 5 Ingredients Prawn Rice is the perfect choice. This dish is a little paella-like, with juicy prawns, sweet peppers, and deeply caramelized onions that give it an incredible richness. I made this for a cozy family dinner, and everyone was going back for seconds. (inspired by Jamie Oliver)

Ingredients Needed

• 2 tablespoons olive oil
• 4 onions, peeled and finely chopped
• 12 large raw shell-on king prawns
• 3 mixed-colour peppers, deseeded and diced
• 300g paella rice (about 10.5 oz)

How To Make Jamie Oliver 5 Ingredients Prawn Rice

1. Cook the Onions: Start by heating 2 tablespoons of olive oil in a large casserole or heavy-bottomed pan over medium-low heat. Add the finely chopped onions and let them cook slowly, stirring regularly. You’re looking for deep, dark golden onions here—it’ll take around 30 minutes, but trust me, it’s worth every second.
2. Prepare the Prawn Stock: While the onions are cooking down, peel and devein 7 of the prawns. Set the chopped prawn meat aside. In a separate small pan, heat 1 tablespoon of olive oil and cook the prawn heads and shells for 2 minutes. Pour in 1 litre of boiling water, bring it to a simmer, and let it reduce a little to extract all that delicious flavor. This stock is liquid gold.
3. Cook the Rice: Once the onions are beautifully golden, stir in the paella rice. Let it toast in the pan for about 2 minutes—this helps it absorb all that flavor. Then strain your prawn stock and measure out 800ml (roughly 3 1/3 cups). Add it to the pan, stir once, and cover. Let it cook for 15 minutes on a gentle heat.
4. Add the Peppers and Chopped Prawns: With 5 minutes left on the timer, stir in the diced peppers. They’ll cook just enough to soften slightly but still hold their color and bite. Add the chopped prawns you set aside earlier and season the whole thing with sea salt and freshly ground black pepper. Mix well and recover.
5. Finish with Whole Prawns: Now peel and devein the remaining 5 prawns, but leave the heads and tails on for a nice presentation. Arrange them on top of the rice, pressing them gently into the surface. Cover the pan again and cook for 5 more minutes. Once you hear a little crackling from the bottom of the pan, it’s time to uncover and serve. That slight crisp is a sign of perfectly cooked paella-style rice.

Why I Love This Recipe

This dish has become one of my favorites because it’s all about building deep flavor with just a few clever steps. The prawn stock gives the rice a beautiful seafood richness, and the contrast between the soft onions and crunchy peppers is so satisfying. It looks stunning when you serve it, but it’s actually really simple to make.

Recipe Tips

• Be patient with the onions. The longer you cook them, the sweeter and more flavorful they get.
• Make the prawn stock. It adds so much depth—don’t skip this step!
• Let the rice rest. Once it starts to crackle, give it a minute before serving. That base layer adds texture.
• Use a mix of colored peppers. It makes the dish pop visually and adds natural sweetness.
• Shell-on prawns for flavor. They look great and bring extra seafood richness to the rice.

How To Store This Jamie Oliver 5 Ingredients Prawn Rice

• At Room Temperature:
  Let the rice cool within 1 hour of cooking and transfer to storage.
• In the Fridge:
  Store in an airtight container for up to 2 days. The flavor continues to develop, so it’s just as tasty the next day.
• In the Freezer:
  Yes, you can freeze this! Pack it into containers and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
• Reheating:
  Warm gently in a non-stick pan with a splash of water to rehydrate the rice. Alternatively, microwave in short bursts, stirring in between.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen prawns?
  Absolutely! Just make sure they’re fully defrosted and patted dry before cooking.
• What can I use instead of paella rice?
  You can use arborio rice or another short-grain rice, but avoid long-grain—it’s not the same texture.
• Do I need to peel the prawns before cooking?
  You’ll peel most of them for the chopped filling, but leaving the heads and tails on the last few looks beautiful and adds flavor.
• Can I make this ahead?
  Totally! You can prep the stock and onions in advance, then finish the rice and prawns fresh.
• Is it spicy?
  Not at all—but you could add a pinch of chili flakes or serve it with a spicy aioli on the side for some heat.

Nutrition Facts

• Calories: 445 kcal
• Fat: 8g
• Saturated Fat: 1.2g
• Protein: 14.9g
• Carbohydrates: 83.6g
• Sugars: 16.5g
• Salt: 0.8g
• Fiber: 7.6g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Calamari Stew
• 5 Ingredients Epic Prawns & Beans
• 5 Ingredients Black Squid
• 5 Ingredients Sticky Lemony Prawns