Quick Prawn Paella
Ingredients (Serves 2)
- 20ml olive oil
- 50g chorizo diced
- 1 onion chopped
- 2 garlic cloves crushed
- 150g frozen peas
- 1 sweet red pepper sliced
- ½ teaspoon of thyme leaves
- 1 tsp paprika
- 1 red chilli finely diced
- 125g paella rice
- 300ml fish stock
- 2 vine tomato’s chopped
- 200g raw peeled king prawns (butterflied)
- Handful flat leaf parsley chopped
- lemon wedge & extra virgin olive oil to taste
Ingredients (Serves 2)
- 20ml olive oil
- 50g chorizo diced
- 1 onion chopped
- 2 garlic cloves crushed
- 150g frozen peas
- 1 sweet red pepper sliced
- ½ teaspoon of thyme leaves
- 1 tsp paprika
- 1 red chilli finely diced
- 125g paella rice
- 300ml fish stock
- 2 vine tomato’s chopped
- 200g raw peeled king prawns (butterflied)
- Handful flat leaf parsley chopped
- lemon wedge & extra virgin olive oil to taste
Directions
- Heat the oil in a non-stick pan/frying pan with a lid (ideally).
- Add the chorizo and cook until it begins to crisps. Add the vegetables and cook on a gentle heat, stirring occasionally for around 10 minutes.
- Stir in the herbs and spices, and cook for a minute.
- Add in the rice and stir everything together until the rice is coated and starting to toast.
- Add the stock, stir and bring to a simmer. Cover over with a lid then leave on a low simmer for around 15 minutes or until the rice is cooked and stock absorbed. If it dries out during cooking, add another splash of water.
- Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through.
- Stir in the parsley to serve along with a lemon wedge.