The Slimming Foodie > Easy prawn and chorizo paella

Easy prawn and chorizo paella

BY:
Pip
PUBLISHED:
UPDATED:

An easy to make but delicious paella

10 mins

40 mins

498 kcals

serves 2

EASY PRAWN AND CHORIZO 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.

Easy prawn and chorizo paella

Servings: 2
An easy to make but delicious paella
Syns: 1.5 (based on average chorizo syn value of 6.5 syns per 100g), this varies between brands
Print Recipe
10 mins
40 mins

Ingredients

  • 40 g chorizo finely chopped
  • 150 g 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
  • 120 g paella or arborio rice
  • 500 ml chicken stock
  • salt and pepper
  • Juice of 1 lemon
  • handful of fresh chopped parsley
  • low calorie cooking spray or spray oil

Instructions

  • 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.
  • Using the same pan, add some cooking spray or spray oil then fry the onion for a few minutes until softened.
  • Add the chopped garlic and cook for a further minute, then add in the red pepper and chilli and stir fry for 2 minutes.
  • Stir the paella rice through, add the saffron and paprika, and then add the chicken stock. Simmer gently for 20 minutes.
  • 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.
  • Season with salt and pepper
  • Dish up, and pour the lemon juice over each portion, then scatter over the parsley to serve.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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