Easy Prawn & Chorizo Cheat's Paella
Easy and delicious midweek supper for the entire family. Smoky flavours from paprika and chorizo married nicely with sweet tasting prawns. This super quick version of paella will become your go to recipe.
Servings 4 people
Calories 592kcal
Ingredients
- 1 onion roughly chopped
- 2 cloves of garlic chopped/minced
- 100 g chorizo* peeled and chopped into rough chunks
- 300 g paella/risotto rice
- 1 teaspoon (heaped) smoked paprika
- 1 red or yellow bell pepper deseeded and roughly chopped
- 1 tin chopped tomatoes
- 75 g frozen peas
- 75 g frozen sweetcorn
- 200 g frozen or fresh raw prawns defrosted if frozen
- 750 ml chicken or veggie stock from cube is fine
- 1 lemon if you wish
- 150 g frozen spinach* (optional) cooked as per packaging instructions, drained and chopped
- fresh parsley for garnish
- cayenne pepper* optional
Instructions
- Put a glug of oil in a large lidded casserole dish and throw in your chopped onion and chorizo. Let them sweat until the chorizo starts to release its lovely juices and onion starts to soften, around 8 min. Add chopped pepper, garlic, smoked paprika and sweat for another 5 min. Pour in the stock and add rice followed by chopped tinned tomatoes and good pinch of salt and pepper and stir well. Add a little bit of water to the empty tin of chopped tomatoes, swirl it around to get all the remaining tomato goodness and add it to your dish.
- Bring everything to boil, lower the heat, pop the lid on and let it simmer for 15-20 min stirring on a regular bases as the rice will try and stick to the bottom of the pan. 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.
- Mix defrosted prawns in bowl with a bit of salt, pepper and rapeseed or olive oil and pan fry them in a dry non-stick pan (couple of minutes on each side until they turn pink in colour).
- Serve your paella topped with prawns, sprinkled with freshly chopped parsley and a squeeze or two of lemon juice. Enjoy!
Notes
- Nutritional information is approximate and meant as a guideline only.
- Feel free to use either cooking chorizo or dried version. I find dried chorizo quicker and easier to work with and as tasty as fresh equivalent.
- Feel free to use couple of handfuls of fresh baby spinach instead. Simply add it couple of minutes before the end of cooking only to wilt it.
- If you like a bit of spice, a sprinkle of cayenne pepper over your serving will do the trick.
Nutrition
Serving: 0g | Calories: 592kcal | Carbohydrates: 86g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 1145mg | Potassium: 954mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5890IU | Vitamin C: 77.4mg | Calcium: 179mg | Iron: 7.5mg