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Quick prawn and chorizo paella
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Fast and flavorful prawn and chorizo paella ready in less than an hour.
Ingredients:
  • 18.20 gm olive oil
  • 1 x 125g Classic Chorizo, sliced
  • 4 chicken thigh fillets (skin off), chopped in 3cm pieces
  • 12 medium green prawns
  • 1 onion, sliced
  • 2-3 cloves garlic, sliced
  • 1 small red capsicum, chopped
  • 200 g (1 cup) basmati rice
  • 400g can chopped tomatoes
  • 330ml (1 1/3 cups) chicken stock
  • 80g (1/2 cup) frozen peas
  • Chopped fresh parsley or coriander, to serve
Instructions:
  • In a large heavy-based frying or paella pan, heat oil over medium-high heat. Add chorizo and cook for 2-3 minutes on each side until browned. Remove from pan. Cook chicken for 3-4 minutes until golden, stirring occasionally. Remove chicken from pan and set aside.
  • Sear whole prawns for 3-4 minutes on each side until they turn a beautiful light brown. Plate and keep warm. In the same pan, sauté onion and garlic until golden for 2-3 minutes. Add capsicum and cook until lightly golden for 3-4 minutes.
  • Stir in the rice and cook for 2 minutes. Mix in the tomatoes and stock. Return the chorizo and chicken to the pan along with the peas. Bring to a boil, then lower the heat, cover, and simmer for 15-20 minutes until the liquid is absorbed. Gently add the prawns to warm them through. Serve topped with freshly chopped herbs.

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