Prawn & chorizo rice

Name: Prawn & chorizo rice
Total time: 45 min
Yield: 3
Cuisine: Spanish
Ingredients: 240 g Short-grain paella rice, dry; 300 g Raw peeled prawns; 75 g Chorizo sausage; 150 g Bell pepper; 200 g Tomato; 10 g Garlic; 20 g Olive oil; 750 g Prepared chicken stock; 0.2 g Saffron; 2 g Smoked paprika; 100 g Peas; 25 g Lemon juice

Saffron rice with prawns, peppers and chorizo, cooked in one pan.

Estimated total time: 45 minutes3 portionsAbout 620 kcal per portion

Home-style paella with prawns, chorizo and green vegetables in a black pan — Photo: Kgbo · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use. Home-style prawn-and-chorizo variant; recipe must include both to match.

Ingredients for 3 portions

240 g Short-grain paella rice, dry
300 g Raw peeled prawns
75 g Chorizo sausage
150 g Bell pepper
200 g Tomato
10 g Garlic
20 g Olive oil
750 g Prepared chicken stock
0.2 g Saffron
2 g Smoked paprika
100 g Peas
25 g Lemon juice

Method

Use short-grain paella rice. Heat oil in a wide pan and cook sliced chorizo and diced pepper for 5 minutes.
Add minced garlic, grated tomato and paprika for 3 minutes. Stir in rice and saffron, then pour in hot stock.
Simmer uncovered for 12 minutes without stirring. Arrange prawns and peas on top and cook for another 6–8 minutes until prawns are cooked and rice is tender.
Remove from heat, cover with a clean towel or lid and rest for 5 minutes. Serve with lemon.

Home-style seafood rice with chorizo to match the photograph; this is not a traditional Valencian paella. Pan width changes evaporation; add a little hot water if needed.

Paella casera de gambas

Allergens and ingredient checks

Listed allergens: celery, crustaceans. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

olive magazine · home-style prawn and chorizo paella

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