Prawn and Chorizo Paella Recipe

Method10 steps

1. 1

   Step 1: Before heating the pan, prepare the sliced chorizo, diced onion and pepper, crushed and diced garlic, chopped parsley and lemon wedges as listed. Keep the raw peeled prawns or shrimp refrigerated until needed.

   Uses Water, as needed to rinse the pepper, parsley and lemon

2. 2

   Step 2: Heat all 2 tbsp olive oil in a wide, flat paella pan or the widest flat skillet available over medium heat. Add all the thickly sliced chorizo and fry for about 2 minutes to begin browning and release some oil. Leave the chorizo and its released fat in the pan.

   Start frying chorizo · 2 minUses 2 tbsp olive oil · 8 oz semi-cured pork chorizo, thickly sliced

3. 3

   Step 3: Add all the diced onion and bell pepper to the chorizo pan. Sauté, stirring occasionally, until the onion is soft and translucent.

   Uses Chorizo with olive oil and released fat · 1 yellow onion, finely diced · 1 red bell pepper, diced

4. 4

   Step 4: Add all the garlic (3), smoked paprika (2 tsp), saffron and cumin (2 tsp). Sauté for 1 minute, stirring, until aromatic.

   Sauté garlic and spices · 1 minUses Chorizo and softened vegetables · 3 garlic cloves, crushed and diced · 2 tsp smoked paprika · 2 tsp ground cumin · 2 pinches saffron threads

5. 5

   Step 5: Stir in all 2½ tbsp tomato paste and cook, stirring, for 2 minutes.

   Cook tomato paste · 2 minUses Spiced chorizo and vegetables · 2½ tbsp tomato paste

6. 6

   Step 6: Add all 1½ cups of dry bomba rice and sauté for 2–3 minutes, stirring constantly until well mixed with the chorizo, vegetables and spices.

   Sauté dry rice · 2 minUses Tomato-chorizo base · 1½ cups dry bomba rice

7. 7

   Step 7: Pour in all 3 cups stock, season with salt and bring to a boil. Immediately reduce the heat to low and simmer without stirring. Use about 10–15 minutes as a guide for the rice cooking, checking its texture: proceed to the next step when it is mostly softened but still firm at the centre, about 5 minutes from being tender. If the pan dries before the rice is ready, add a small splash of water.

   Uses Sautéed rice and chorizo base · 3 cups chicken stock · Salt, to taste · A splash of water, only if the pan dries before the rice is tender

8. 8

   Step 8: With about 5 minutes of rice cooking left, arrange all the raw prawns or shrimp (1 lb) over the rice and gently press them in with the back of a spoon. Continue cooking without stirring until the rice is tender, the prawns are pink with pearly, opaque flesh throughout, the chorizo is cooked through to at least 71°C/160°F, and the liquid has evaporated. Add another small splash of water only if the pan dries while the rice is still firm.

   Check final prawn and rice cooking · 5 minUses Partly cooked paella rice and chorizo · 1 lb raw prawns or shrimp, heads and shells removed, tails on · A splash of water, only if the pan dries before the rice is tender

9. 9

   Step 9: Take the pan off the heat and let the paella stand for a few minutes.

   Uses Finished prawn and chorizo paella

10. 10

    Step 10: Scatter the chopped parsley over the paella and serve immediately from the pan, dividing among six portions. Serve the lemon wedges alongside for squeezing over the rice and prawns.

    Uses Rested prawn and chorizo paella · Lemon wedges, to serve · Fresh parsley, chopped, to serve