Easy One-Pan Prawn & Chorizo Paella

Prep Time
Cook Time
Ready In

Recipe: #28874

January 02, 2018

"From Super Food Ideas May '17."

Original is 4 servings


  • Serving Size: 1 (324.1 g)
  • Calories 196.6
  • Total Fat - 8.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 132.5 mg
  • Sodium - 699.2 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.9 g
  • Protein - 20 g
  • Calcium - 78.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 18.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Heat a large heavy based frying pan over medium heat and cook chorizo for 1 to 2 minutes each side or until crisp and transfer to a plate lined with paper towel to drain.

Step 3

Heat oil in pan and add onion, capsicum and garlic and cook, stirring for 5 minutes or until softened and then add paprika and rice and cook stirring for 1 minute.

Step 4

Add tomatoes, saffron and stock and bring to the boil and then return chorizo to the pan and stir to combine.

Step 5

Remove from the heat and cover with foil and bake for 25 minutes and then add prawns and peas and fold gently to combine and cover with foil and bake for a further 5 to 7 minutes or until rice is tender and prawns are cooked through.

Step 6

Serve paella with lemon wedges and parsley sprigs.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, use fresh chorizo sausage for this recipe.
  • Make sure to use low-sodium chicken stock to avoid an overly salty dish.

  • Substitute the chorizo sausage with bacon for a smoky flavor. The benefit of this substitution is that bacon is more widely available than chorizo, and it gives the dish a smoky flavor that is similar to the chorizo.
  • Substitute the shrimp with chicken for a heartier dish. The benefit of this substitution is that it makes the dish more filling, and it is also more widely available than shrimp in many parts of the world.

Vegetarian Paella Replace the chorizo sausage with a vegetarian alternative and the shrimp with a plant-based protein such as tofu. Use vegetable stock instead of chicken stock. Add a variety of vegetables such as mushrooms, zucchini, eggplant, and bell peppers to the dish.

Spanish Tomato Salad

RECOMMENDED DISH DESCRIPTION: A light and refreshing Spanish Tomato Salad is the perfect accompaniment to Easy One-Pan Prawn & Chorizo Paella. It's made with fresh tomatoes, cucumbers, onions, bell peppers, and a simple olive oil and white wine vinegar dressing. The acidity of the vinaigrette helps to cut through the richness of the paella, making it a great choice for a complete meal.

Spanish Garlic Shrimp

RECOMMENDED DISH DESCRIPTION: Spanish Garlic Shrimp is a delicious and easy-to-make side dish that pairs perfectly with the Spanish Tomato Salad. It's made with fresh shrimp, garlic, and parsley, and cooked in a heady garlic butter sauce. The sweetness of the shrimp and the garlicky flavors of the sauce make it a great complement to the acidity of the vinaigrette in the salad. It's a simple yet flavorful dish that will round out your Easy One-Pan Prawn & Chorizo Paella meal.


Q: How long should I bake the paella?

A: Bake the paella for 25 minutes, then add the prawns and peas and bake for an additional 5-7 minutes, or until the rice is tender and the prawns are cooked through.

Q: What ingredients do I need for paella?

A: You will need short-grain rice, saffron, garlic, onion, bell pepper, tomatoes, paprika, fish stock, white wine, olive oil, and seafood (such as mussels, prawns, and squid).

1 Reviews


Very tasty easy to follow instructions. for a dish that will be made again. Very generous servings.. Because I cut the recipe in half when I checked after 25 minutes in the oven I found it needed a bit more liquid so I added 3/4 cup of tomato juice along with the peas & prawns. After 10 more minutes in the oven everything was cooked perfectly.Another lovely ImPat recipe.


review by:
(23 Apr 2018)

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Fun facts:

The word 'paella' is derived from the Old French word 'paelle' for pan, which came from the Latin 'patella' meaning pan or shallow bowl.

Paella is a traditional Spanish dish that was first mentioned in the 18th century cookbook 'Libro de Arte de Cozina' by Catalan chef Francisco Martínez Montiño.