The Sydney Morning Herald logo
Advertisement
Good Food logo

Paella with prawn and chorizo

Jill Dupleix
Jill Dupleix

Advertisement
Paella with prawn and chorizo
Paella with prawn and chorizoMarina Oliphant

A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. If you have ham or cooked chicken in the fridge, add that, too.

Advertisement

Ingredients

  • 2 tbsp olive oil

  • 1 onion, halved and finely sliced

  • 2 chorizo sausages, sliced on diagonal

  • 1 sweet, red pepper, deseeded and sliced

  • 2 garlic cloves, finely sliced

  • 300g risotto rice

  • 2 tsp smoked paprika

  • 1/2 tsp dried chilli flakes

  • 1/2 tsp ground saffron

  • 750ml hot vegetable stock

  • 400g canned tomatoes, chopped

  • 100g fine green beans, cut into short lengths

  • sea salt and black pepper

  • 8 fresh raw prawns, deveined

  • 2 tbsp chopped coriander or parsley

  • 1 lemon, quartered

  •  

Method

  1. Heat the olive oil in a heavy-based, lidded medium to large frying pan and cook the onion until softened. Add the chorizo, red pepper and garlic and cook for 3 minutes, tossing well. Add the rice and toss well to coat. Add the paprika, chilli, saffron and hot stock, stirring well. Add the tomatoes, green beans, salt and pepper, stirring.

    Simmer for 10 minutes, then push the prawns into the rice, cover and leave over a gentle heat for 15-20 minutes until the rice is tender. It's up to you whether you serve it slightly "wet" or cook it longer for a drier paella with a nutty, crisper base. Scatter with coriander and black pepper and serve with lemon wedges.

    Tip: For a cheat's aioli, beat 2 crushed garlic cloves, sea salt and pepper into 3 tbsp shop-bought mayonnaise. For an instant vegetable stock, look for Marigold Swiss bouillon powder at health food stores.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix