Easy prawn and chorizo paella
An easy to make but delicious paella
10 mins
40 mins
498 kcal
10 mins
40 mins
498 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
2
Difficulty
EASY
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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Easy prawn and chorizo paella
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.
