Paella is a Spanish dish made of cooked rice with meat, vegetables, fish, seafood or other ingredients. For this King Prawn Recipe, I chose delicious prawns and chorizo. This brings Spain to your home! This traditional Spanish dish is not at all difficult to prepare. And in terms of taste, the mix of king prawns, chorizo and other aromatic ingredients such as red peppers, artichokes and peas will convince you.
You can easily cook the exquisite Spanish rice on the hob. Nevertheless, I recommend a suitable paella pan . In such a large pan the liquid can evaporate better. In addition, the bottom of the pan is thinner, so heat is not retained. In a traditional pan, the paella will continue to cook when removed from the hob due to the heat it retains. With a paella pan, you have better control over the heat situation. If you still want to start with a traditional pan, you should use a large non-stick pan. A wok pan is not a good idea for cooking paella because the base is too small.
The right ingredients for King Prawn
Choosing the right type of rice is of course very important. You should use round grain rice varieties such as Arroz Bomba Calasparra Paella rice (“arroz” means rice in Spanish). Alternatively, you can use risotto rice varieties such as Arborio or Carnaroli.
You should also not skimp on the oil. This prevents the rice from sticking and distributes the flavour more evenly.
Saffron gives the paella the right flavour and gives the dish its typical yellow colour. I know that saffron is not cheap, but you only need a pinch of it.
Supposedly, chorizo is not typical for paella, but I think the spicy sausage gives the dish an additional great flavour.
Artichokes add a slightly acidic note to the rice dish. I recommend high-quality marinated artichokes from your local delicatessen or the weekly market. But of course you can also use canned artichokes.
And to make it colourful, you should use frozen peas. But green beans are just as good.
How do you cook king prawns?
There are many ways to cook king prawns, and the method you choose will depend on your personal preferences and the flavors you want to bring out in the prawns. Here are a few options:
- Grilled: Marinate the prawns in your choice of spices and oil, then grill them on a barbecue or stovetop grill until they are pink and cooked through.
- Sauteed: Heat some oil in a pan and add the prawns. Cook them for a few minutes on each side until they turn pink and are cooked through. You can add a variety of seasonings or sauces to the pan while cooking.
- Boiled: Bring a pot of salted water to a boil and add the prawns. Cook them for 2-3 minutes or until they turn pink and are cooked through.
- Steamed: Place the prawns in a steamer basket and steam them for 5-6 minutes or until they are cooked through. You can add aromatics such as lemon slices or herbs to the steamer to infuse extra flavor.
It’s important to not overcook prawns, as they can become tough and rubbery. To check if they are done, cut into one of the thicker prawns with a sharp knife. If it is no longer translucent and the meat is white and opaque, the prawns are cooked.
What is the best combination with prawns?
Some popular combinations with prawns include:
- Garlic and lemon: Prawns cooked in garlic and lemon juice make a simple but delicious dish.
- Thai flavors: Prawns go well with the bold flavors of Thai cuisine, such as curry paste, coconut milk, and lime.
- Mediterranean flavors: Prawns can be grilled or roasted with Mediterranean herbs such as oregano, thyme, and basil, and served with a side of pasta or a refreshing salad.
- Spicy and tangy: Prawns can be cooked with spicy and tangy sauces, such as a chili and lime marinade, or a tomato and chipotle salsa.
- Citrus and avocado: Prawns can be paired with the refreshing flavors of citrus, such as orange or grapefruit, and combined with creamy avocado for a light and flavorful dish.
Overall, the best combination with prawns will depend on your personal taste and the occasion. Experiment with different flavors and ingredients to find the combination that you enjoy the most!
What to do with jumbo king prawns?
Jumbo king prawns are a delicious and versatile seafood option that can be prepared in a variety of ways. Here are a few ideas for preparing jumbo king prawns:
- Grilled: Marinate the prawns in a mixture of olive oil, garlic, lemon juice, and herbs, then grill them over high heat until they are pink and cooked through. Serve with a side of vegetables or a salad.
- Stir-fried: Coat the prawns in a mixture of cornstarch and water, then stir-fry them with vegetables and your choice of sauce.
- Baked: Coat the prawns in a mixture of breadcrumbs and herbs, then bake them in the oven until they are crispy and golden brown.
- Shrimp scampi: Sauté the prawns in butter, garlic, and white wine, then serve over pasta or rice.
- Shrimp cocktail: Boil the prawns until they are pink and cooked through, then serve them chilled with a side of cocktail sauce.
These are just a few ideas, and you can also try incorporating jumbo king prawns into other dishes such as soups, stews, and casseroles.
What is the best way to cook large prawns?
- Grilling: Marinate the prawns in a mixture of olive oil, garlic, lemon juice, and herbs, then grill them over high heat until they are pink and cooked through.
- Sautéing: Sauté the prawns in a little butter or oil over medium-high heat until they are pink and cooked through.
- Boiling: Boil the prawns in a pot of salted water until they are pink and cooked through.
- Baking: Coat the prawns in a mixture of breadcrumbs and herbs, then bake them in the oven until they are crispy and golden brown.
- Stir-frying: Coat the prawns in a mixture of cornstarch and water, then stir-fry them with vegetables and your choice of sauce.
It is important to cook large prawns until they are pink and cooked through, but be careful not to overcook them as they can become tough and rubbery. It is also a good idea to remove the shells and devein the prawns before cooking, as this will make them easier to eat and more flavorful.
Best King Prawn Recipe
Servings: 4 Preparation:15 minutes Cooking time: 35 minutes Calories: 687 Fat: 14g
Ingredients
4 tablespoons extra virgin olive oil
4 Small yellow onions, finely chopped
4 cloves of garlic, crushed
1 red pointed pepper, finely chopped
1 x 400 g can organic tomato pieces
Sea salt, to taste
2 tsp smoked paprika (mild)
A generous pinch of saffron
400 g Spanish paella rice
250 ml dry white wine
750 ml chicken stock, warmed (or more if desired)
1 x 400 g can of artichoke hearts
150 g frozen peas
300 g chorizo, sliced (4 small sausages)
10 Black Tiger king prawns, raw, headless, deveined but in shell
3 tbsp flat-leaf parsley, to garnish
1 lemon, cut into quarters, to serve
Instructions
Heat the oil in a non-stick paella pan (Ø 34 cm) over medium heat. Sauté the onions in it and stir well until they are soft (approx. 5-6 minutes).
Stir in the garlic and the pointed peppers. Before the garlic turns golden brown, add the spices (sea salt, smoked paprika, saffron) and cook, stirring (2 minutes). Add the rice and stir well. Cook until everything is well mixed and glossy (1 minute).
Stir in the wine and turn the heat to medium-high until the wine has evaporated. Add the tomatoes and stock and season with salt. Stir in the artichoke hearts and the peas. Bring everything to a simmer. Keep stirring and spread the rice evenly in the pan. The warm stock will make the paella start to boil very quickly. Then turn the heat to medium and let everything simmer gently. The rice should be completely in the broth. From now on, do not stir! The paella must simmer completely in peace.
Simmer on medium heat (20 minutes). If necessary, add a little more stock so that the rice is completely submerged until it is al dente.
In the meantime (during the last 10 minutes), slowly heat a griddle so that the chorizo and prawns can be grilled on it.
Brush the griddle with a little oil and place the chorizo on top and grill. Turn occasionally until the sausages are golden brown on all sides (5-6 minutes). Halfway through, place the prawns on the same griddle and grill (about 2 minutes per side, depending on size). (See video above).
(If you grill them in a pan, then grill the chorizo and prawns one after the other).
Place the sausages and prawns on top of the paella and leave covered (with lid or foil) for 5 minutes before serving.
Garnish with parsley and season with sea salt. To serve, place lemon slices on top.
Enjoy!
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Ingredients
- 4 tablespoons extra virgin olive oil
- 4 Small yellow onions, finely chopped
- 4 cloves of garlic, crushed
- 1 red pointed pepper, finely chopped
- 1 x 400 g can organic tomato pieces
- Sea salt, to taste
- 2 tsp smoked paprika (mild)
- A generous pinch of saffron
- 400 g Spanish paella rice
- 250 ml dry white wine
- 750 ml chicken stock, warmed (or more if desired)
- 1 x 400 g can of artichoke hearts
- 150 g frozen peas
- 300 g chorizo, sliced (4 small sausages)
- 10 Black Tiger king prawns, raw, headless, deveined but in shell
- 3 tbsp flat-leaf parsley, to garnish
- 1 lemon, cut into quarters, to serve
Instructions
- Heat the oil in a non-stick paella pan (Ø 34 cm) over medium heat. Sauté the onions in it and stir well until they are soft (approx. 5-6 minutes).
- Stir in the garlic and the pointed peppers. Before the garlic turns golden brown, add the spices (sea salt, smoked paprika, saffron) and cook, stirring (2 minutes). Add the rice and stir well. Cook until everything is well mixed and glossy (1 minute).
- Stir in the wine and turn the heat to medium-high until the wine has evaporated. Add the tomatoes and stock and season with salt. Stir in the artichoke hearts and the peas. Bring everything to a simmer. Keep stirring and spread the rice evenly in the pan. The warm stock will make the paella start to boil very quickly. Then turn the heat to medium and let everything simmer gently. The rice should be completely in the broth. From now on, do not stir! The paella must simmer completely in peace.
- Simmer on medium heat (20 minutes). If necessary, add a little more stock so that the rice is completely submerged until it is al dente.
- In the meantime (during the last 10 minutes), slowly heat a griddle so that the chorizo and prawns can be grilled on it.
- Brush the griddle with a little oil and place the chorizo on top and grill. Turn occasionally until the sausages are golden brown on all sides (5-6 minutes). Halfway through, place the prawns on the same griddle and grill (about 2 minutes per side, depending on size). (See video above).
- (If you grill them in a pan, then grill the chorizo and prawns one after the other).
- Place the sausages and prawns on top of the paella and leave covered (with lid or foil) for 5 minutes before serving.
- Garnish with parsley and season with sea salt. To serve, place lemon slices on top.
- Enjoy!
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