Easy prawn and chorizo paella

An easy to make but delicious paella

 

Paella is such a satisfying dish- I don’t know if I love it so much because it reminds me of holidays and food festivals, but whenever I do it I always wonder why I don’t cook it more often! It’s a lovely easy thing to make a lean version of as it has such lovely flavours in it anyway. Chorizo can vary a lot in its fat content, so I try to find the leanest one that I can (so if you are following Slimming World then check the syn value of the one you have selected as it varies hugely), but I don’t like the flavour of chorizo to overpower the other flavours so I only ever use a small bit anyway.

My parents recently brought me some saffron back from a holiday so I have used it in this, if you can’t get hold of it then you can find a saffron free version of paella by clicking here.

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My Recipe

Serves: 2
Syns: 1.5 (based on average chorizo syn value of 6.5 syns per 100g), this varies between brands
Healthy Extra: none

Ingredients

  • 40g chorizo, finely chopped
  • 150g raw king prawns (thoroughly defrosted if frozen)
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 red pepper, deseeded and diced
  • 1 red chilli, seeds removed and finely chopped (this is optional, but I personally like a spicy paella!)
  • a few strands of saffron
  • 1/4 tsp smoked paprika
  • 120g paella or arborio rice
  • 500ml chicken stock
  • salt and pepper
  • Juice of 1 lemon
  • handful of fresh chopped parsley
  • low calorie cooking spray or spray oil

Method

  1. Heat a wok, and add the chorizo, stir frying for 2 minutes. Add the prawns and stir fry for a further 3-4 minutes on a hight heat until pink. Set aside in a bowl.
  2. Using the same pan, add some cooking spray or spray oil then fry the onion for a few minutes until softened.
  3. Add the chopped garlic and cook for a further minute, then add in the red pepper and chilli and stir fry for 2 minutes.
  4. Stir the paella rice through, add the saffron and paprika, and then add the chicken stock. Simmer gently for 20 minutes.
  5. Add in the prawns and chorizo, then cook for a further 10 minutes, stirring constantly. you want the rice to be cooked through and any excess liquid to be gone.
  6. Season with salt and pepper
  7. Dish up, and pour the lemon juice over each portion, then scatter over the parsley to serve.

Additional Info

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