Paella is a Spanish dish made of cooked rice with meat, vegetables, fish, seafood or other ingredients. For this Prawn and Chorizo 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. But the focus is on pimenton de la vera (smoked paprika) and saffron, which also gives the rice its typical yellow colour. And if you like, you can get creative and add other ingredients.
The right ingredients for paella
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.
Best Prawn and Chorizo Recipe
Servings: 4 Preparation:15 minutes Cooking time: 35 minutes Calories: 687 Fat: 12g
Ingredients
4 tablespoons extra virgin olive oil
4 Small yellow onions
4 cloves of garlic
1 red pointed pepper
1 x 400 g can organic tomato pieces
Sea salt
2 tsp smoked paprika (mild)
A generous pinch of saffron
400 g Spanish paella rice
250 ml dry white wine
750 ml chicken stock
1 x 400 g tin of artichoke hearts
150 g frozen peas
300 g chorizo
10 Black Tiger king prawns
3 tbsp flat-leaf parsley
1 lemon
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 a 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
- 4 cloves of garlic
- 1 red pointed pepper
- 1 x 400 g can organic tomato pieces
- Sea salt
- 2 tsp smoked paprika (mild)
- A generous pinch of saffron
- 400 g Spanish paella rice
- 250 ml dry white wine
- 750 ml chicken stock
- 1 x 400 g tin of artichoke hearts
- 150 g frozen peas
- 300 g chorizo
- 10 Black Tiger king prawns
- 3 tbsp flat-leaf parsley
- 1 lemon
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 a 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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