- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- 2 serves veg or fruit
Embark on a culinary journey to Spain with our smoky prawn and chorizo paella, a tantalising combination of seasoned rice, succulent prawns and smoky chorizo.
- Serves6
- Cook time40 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 4 cups (1L) chicken stock
- 16 raw banana prawns, shells and tails intact, deveined, heads reserved
- 1 small pinch saffron threads
- 1/3 cup (80ml) olive oil, divided
- 1 chorizo, chopped
- 1 brown onion, chopped
- 1 red capsicum, seeded, chopped
- 1/4 cup (35g) sun-dried tomatoes, drained
- 3 garlic cloves, finely chopped
- 1/2 tsp smoked paprika
- 1 tsp salt
- 2 cups (400g) medium-grain white rice
- 1/2 cup (125ml) dry white wine
- 250g cherry tomatoes, halved
- 2 tsp chopped flat-leaf parsley
- 1 lemon, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Position an oven rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). In a medium saucepan, combine the stock, reserved prawn heads and saffron. Bring to a simmer over high heat. Set aside to cool slightly. Strain the stock mixture through a fine sieve into a jug. Discard the solids.
Step 2
Meanwhile, heat a 30cm ovenproof frying pan or paella pan over high heat. Add 1/4 cup (60ml) oil and chorizo and cook, stirring, for 2 mins or until golden. Reduce heat to medium. Add onion, capsicum, sun-dried tomatoes, garlic, paprika and salt. Cook, stirring, for 3 mins or until soft. Stir in rice and cook for 2 mins or until coated in oil. Add wine or extra chicken stock and simmer for 2 mins or until liquid is absorbed. Stir in the chicken stock mixture and bring to a simmer. Carefully transfer the pan to the oven. Bake paella, uncovered, for 20 mins or until rice is almost tender.
Step 3
In a bowl, toss prawns and cherry tomatoes with remaining oil. Season. Arrange prawns and tomato on top of the paella. Bake for a further 7 mins or until prawns are just cooked and rice is crisp and golden at the bottom.
Step 4
Sprinkle the paella with parsley. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE
Cook It right: To get the crunchy toasted rice base, known as the socarrat, bake the paella on the bottom rack of the oven. If the base doesn’t crisp up, cook over medium-low heat on the stovetop until rice is brown and crisp.
Smart swap: You can substitute white wine for stock for an alcohol-free version. You can also substitute medium-grain white rice for arborio rice.
Smoky prawn and chorizo paella
- Serves6
- Cook time40 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 4 cups (1L) chicken stock
- 16 raw banana prawns, shells and tails intact, deveined, heads reserved
- 1 small pinch saffron threads
- 1/3 cup (80ml) olive oil, divided
- 1 chorizo, chopped
- 1 brown onion, chopped
- 1 red capsicum, seeded, chopped
- 1/4 cup (35g) sun-dried tomatoes, drained
- 3 garlic cloves, finely chopped
- 1/2 tsp smoked paprika
- 1 tsp salt
- 2 cups (400g) medium-grain white rice
- 1/2 cup (125ml) dry white wine
- 250g cherry tomatoes, halved
- 2 tsp chopped flat-leaf parsley
- 1 lemon, cut into wedges
Description
Embark on a culinary journey to Spain with our smoky prawn and chorizo paella, a tantalising combination of seasoned rice, succulent prawns and smoky chorizo.
Method
Step 1
Position an oven rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). In a medium saucepan, combine the stock, reserved prawn heads and saffron. Bring to a simmer over high heat. Set aside to cool slightly. Strain the stock mixture through a fine sieve into a jug. Discard the solids.
Step 2
Meanwhile, heat a 30cm ovenproof frying pan or paella pan over high heat. Add 1/4 cup (60ml) oil and chorizo and cook, stirring, for 2 mins or until golden. Reduce heat to medium. Add onion, capsicum, sun-dried tomatoes, garlic, paprika and salt. Cook, stirring, for 3 mins or until soft. Stir in rice and cook for 2 mins or until coated in oil. Add wine or extra chicken stock and simmer for 2 mins or until liquid is absorbed. Stir in the chicken stock mixture and bring to a simmer. Carefully transfer the pan to the oven. Bake paella, uncovered, for 20 mins or until rice is almost tender.
Step 3
In a bowl, toss prawns and cherry tomatoes with remaining oil. Season. Arrange prawns and tomato on top of the paella. Bake for a further 7 mins or until prawns are just cooked and rice is crisp and golden at the bottom.
Step 4
Sprinkle the paella with parsley. Serve with lemon wedges.