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Chorizo and prawn brown rice paella
Chorizo and prawn brown rice paella
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Nutty brown rice complements flavorful chorizo and succulent prawns in this hearty paella.
Ingredients:
  • 1 chorizo, chopped
  • 1 brown onion, chopped
  • 1 red capsicum, thinly sliced
  • 10.00 gm smoked paprika
  • 400g brown rice
  • 625ml chicken stock
  • 500g cooked tiger prawns, peeled, leaving tails intact, deveined
  • 60g pea
  • Coriander leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large deep frying pan, heat oil over medium heat. Cook chorizo until browned, about 5 minutes. Add onion and capsicum, cook until softened, about 3 minutes. Stir in paprika, then rice to coat. Pour in stock and 1 1/4 cups (310ml) water, bring to a simmer. Season with salt and pepper to taste.
  • Lower the heat and allow the mixture to simmer gently, covered, for 45 minutes or until the rice is nearly cooked. Add prawns and peas, then continue cooking, covered, for an additional 5 minutes, or until the rice is fully cooked and the liquid is absorbed. Garnish with fresh coriander and serve with lemon wedges.

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