Ingredients
- 30 grams chorizo sausage (1 sausage, thinly sliced)
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion (finely chopped)
- 1 red capsicum (finely chopped)
- 1 garlic cloves, minced
- 1 teaspoon smoked paprika
- 240 grams dry rice (1 1/2 cups medium-grain white rice)
- 400 gram (1 can) diced tomatoes
- Saffron threads, pinch
- 2 cups low-sodium chicken stock
- 400 grams shrimp (green prawn cutlets, peeled prawns with tails intact)
- 3/4 cup peas (frozen)
- Lemon wedges and parsley sprigs, to serve
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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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.
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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.
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Step 4: Add tomatoes, saffron and stock and bring to the boil and then return chorizo to the pan and stir to combine.
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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.
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Step 6: Serve paella with lemon wedges and parsley sprigs.
We hope you enjoy this recipe!
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