Easy prawn and chorizo paella
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
- Total Time: 50 minutes
- Yield: 2 1x
Description
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
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
My husband’s new favourite recipe! I must admit I was sceptical you could just simmer for 20 mins after spending years stirring, but yes it did work,. I did however only warm the prawns and chorizo through, as the rice was already done. Then the lemon juice losened it up nicely. Delish!
★★★★★