This one-pot prawn and chorizo paella is suprisingly simple yet tasty. It's the perfect dish for sharing as a family or small group of friends.
Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4
Ingredients
150g chorizo, sliced
1 Tbsp olive oil
1 onion, finely chopped
1 red pepper/capsicum, chopped
2 garlic cloves, minced
1 1/2 tsp smoked paprika
1 1/2 cups white rice
400g can of chopped tomatoes
a small pinch of saffron
500mls chicken stock
400g green prawns
1/2 cup frozen peas
1 lemon, cut into wedges
a small bunch of Italian flat leaf parsley to garnish
Method
Heat a large frying pan over medium heat. Cook the chorizo for 3 minutes or so, until it starts turning slightly crispy. Remove from the pan and set aside on some paper towel to absorb the oil (and be careful - the oil can stain).
Add the olive oil to the chorizo oil in the pan. Add the onion, pepper and garlic and cook, stirring regularly for 5 minutes until the onion has softened. Add the paprika and rice. Cook, stirring, for 1-2 minutes.
Add the tomatoes, saffron and stock. Bring the mixture to the boil.
Return the chorizo to the pan and stir it in.
Reduce to a low simmer. Cover the pan with a lid or foil and cook for around 20 minutes.
Carefully remove the foil. Add the prawns and peas. Gently stir to combine.
Replace the foil and cook for 5 minutes or until the liquid has been fully absorbed, the rice is tender (check by smooshing a grain of rice between your fingers. If it's hard in the centre, cook for a further 5 minutes) and the prawns are cooked through.
Serve with a lemon wedge for squeezing and artfully scattered Italian parsley, either still in the pan in the centre of the table, or dished out onto individual plates.
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