Name: Prawn and chorizo paella recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 chorizo sausages, thinly sliced; 1 brown onion, finely chopped; 1 large red capsicum, seeded, finely chopped; 2 garlic cloves, crushed; 300g rice; 400g can diced tomatoes; 22.20 gm tomato paste; 5.00 gm smoked paprika; 1/2 tsp ground turmeric; 750ml chicken stock; 90g pea; 60g corn cob; 300g raw banana prawns, peeled leaving tails intact, deveined; 100g baby spinach leaves

Prawn and chorizo paella recipe

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Quick and flavorful prawn and chorizo paella, ideal for weeknights, minimal cleanup.

Ingredients:

2 chorizo sausages, thinly sliced
1 brown onion, finely chopped
1 large red capsicum, seeded, finely chopped
2 garlic cloves, crushed
300g rice
400g can diced tomatoes
22.20 gm tomato paste
5.00 gm smoked paprika
1/2 tsp ground turmeric
750ml chicken stock
90g pea
60g corn cob
300g raw banana prawns, peeled leaving tails intact, deveined
100g baby spinach leaves

Instructions:

In a large deep frying pan over medium-high heat, heat half of the oil. Add the chorizo and cook, stirring, for about 5 minutes until it turns a delicious golden brown. Transfer the cooked chorizo to a plate.
In the same pan, heat the rest of the oil. Sauté the onion for 3-4 mins until softened. Add the capsicum and garlic, cook for 2 mins until fragrant. Stir in the rice, tomato, tomato paste, paprika, turmeric, and stock. Season with salt and pepper. Bring to a boil, then simmer on low heat for 25 mins until the rice is tender and the liquid is absorbed.
Sprinkle the rice with peas, corn, prawns, and chorizo, then cover and cook for 5-7 mins until prawns are cooked. Add spinach and stir.

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