Spanish Rice With Prawns & Chorizo
An enticing and aromatic seafood paella recipe that captures the essence of Spanish cuisine. Saffron-infused rice cooked to tender perfection with smoky chorizo, sweet red peppers, succulent prawns, and fragrant herbs, creating a dish bursting with vibrant flavors. This dish is a delightful paella filled with Mediterranean flair that will transport your taste buds to sunny Spain with every savory bite.
— Constant Cookbook
Ingredients
- 1 onion , sliced
- 1 red pepper , cut into chunks
- olive oil
- 100g chorizo , chopped into pieces
- 150g paella rice
- pinch saffron
- 400ml chicken stock , hot
- 125g cooked prawns
- 1 lemon , halved
- small bunch parsley , chopped
Instructions
- Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
- Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 356 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.85 milligram of sodium
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