Prawn and Chorizo Cheats Paella

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First day back at school after Half Term break we spent in Poland. It was great to go back for a few days for a bit of parental TLC and for the boys to spend some time with grandma and grandad. Little girl in me loves being looked after and cooked for but at the same time it’s good to be back in my own kitchen as few more days and I would start getting withdrawal symptoms ;).

Today’s recipe is the one I make relatively often as it’s quick and easy and it can be adapted as per the ingredients you’ve got in your fridge or what you fancy.

In our household this recipe feeds two adults and two kids but we are greedy bunch 🙂

Prawn and Chorizo Cheats Paella


  • 1 onion roughly chopped
  • 2 cloves of garlic chopped
  • 100-125g chorizo peeled and chopped into rough chunks (dried type but you can use fresh one if you want)
  • 300g paella/risotto rice
  • 1 heaped tsp smoked paprika
  • 1 red or yellow bell pepper (deseeded and roughly chopped)
  • 1 tin chopped tomatoes
  • 50g frozen peas
  • 50g frozen sweetcorn
  • 200g frozen or fresh raw prawns (defrosted if frozen)
  • 1 chicken/veg stock cube (I use Kallo)
  • 1 lemon (if you wish)
  • handful or two of fresh baby spinach (added it here as had some leftover from gnocchi recipe the other night).
  • spring onions or parsley for garninsh


  1. Put a glug of oil in a large lidded casserole dish and throw in your chopped onion and chorizo. Let it sweat until the chorizo starts to release its lovely juices and onion starts to soften, around 5 min. Add your pepper, garlic, smoked paprika and sweat for another 5 min. Crumble your stock cube and add your rice followed by chopped tinned tomatoes, good pinch of salt and pepper and 750 ml water, stir well.
  2. Bring it to boil , pop the lid on and let it simmer for 15-20 min stirring on a regular bases as this stuff will try and stick to the bottom of the pan believe me 🙂 You might have to add a drop of water if your rice starts getting dry but is still quite al dente. Add frozen peas and sweetcorn and cook another 5 min. Add spinach (if using) and stir well.
  3. Mix defrosted prawns in bowl with a bit of salt, pepper and sunflower oil (or any oil of your choice) and grill it in the grill pan (couple of minutes on each side until they turn pink in colour).
  4. Plate your paella, top with grilled prawns and garnish with spring onions or parsley. Squeeze of lemon juice and you are in heaven. Really simple, delicious and kids love it to!

March 8, 2017
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