Teresa's Recipes
Prawn and Chorizo Paella
Transport yourself to the sun-kissed shores of Spain with this vibrant and flavorful prawn and chorizo paella. This classic dish is a celebration of fresh seafood, smoky chorizo, and aromatic spices, all cooked together in a single pan for a communal dining experience. With its bright colors and irresistible aroma, this paella is perfect for gatherings, offering a taste of Spanish culture and tradition with every bite. Did you know that paella originated in the Valencia region of Spain and was traditionally made with rabbit and snails? This recipe adds a modern twist while honoring its rich history.
Ingredients
- 2 tablespoons Olive oil
- 200g, sliced Chorizo sausage
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1, diced Red bell pepper
- 1 1/2 cups, preferably Bomba or Arborio Rice
- 1/4 teaspoon Saffron threads
- 1 teaspoon, smoked or sweet Paprika
- 4 cups, low-sodium Chicken broth
- 300g, peeled and deveined Prawns
- 1 cup Frozen peas
- to taste Salt
- to taste Black pepper
- for garnish, chopped Fresh parsley
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 18g
- Carbs: 50g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the chorizo slices and cook until browned and crispy, about 5-7 minutes. Remove from the pan and set aside, leaving the oil in the pan.
- In the same pan, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the rice, saffron threads, and paprika, mixing well to coat the rice with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, add the frozen peas and prawns to the pan. Gently stir to distribute them throughout the rice, then cover again and cook for an additional 5-7 minutes, or until the prawns are pink and cooked through and the rice is tender.
- Remove the pan from heat and let the paella rest, covered, for a few minutes.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Tips
- For an authentic touch, consider adding green beans or artichokes to the vegetable mix.
- Feel free to substitute the prawns with other seafood like mussels or calamari.
- Use homemade chicken broth for richer flavor, or substitute with vegetable broth for a pescatarian option.