Spanish rice & prawn one-pot

    1 onion, slicedSpanish-rice-and-prawns
    1 red and 1 green pepper, chopped
    50g chorizo, sliced
    2 garlic cloves, crushed
    1 tbsp olive oil
    250g easy cook/precooked basmati rice
    400g can chopped tomatoes
    200g raw, peeled prawns, defrosted if froze

    1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on to heat for 5 minutes.
    2. In the Deep Frying Pan, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 5 mins, or until onions and peppers are soft.
    3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 15 mins.
    4. Uncover, then stir – the rice should be almost tender if you have used easy cook rice. If not then this process will take longer and may require a bit more boiling water.
    5. Once the rice is almost tender, stir in the prawns, with a splash more water if the rice is looking dry, then cover and cook for another min until the prawns are just pink and the rice tender.


    The Cobb is a compact, portable, versatile, energy efficient cooker that perfectly complements the lifestyle of an outdoor enthusiast or a home entertainer.