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Prawn & Chorizo Paella

Easy

< 1 Hour

Serves 6

Prawn & Chorizo Paella

Ingredients Method

Ingredients


Medium Grain 1Kg

Method


  1. Bring stock and saffron to the boil in a medium saucepan over medium-high heat.

  2. Meanwhile, heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add onion and garlic, cook for 3-4 minutes until soft. Add chorizo and cook, stirring, for 5 minutes until light and golden. Stir in 1 teaspoon of the paprika, cook, stirring for 30 seconds.

  3. Add wine and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally until almost all liquid has evaporated. Add rice, tomatoes and 2 cups of the stock mixture. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low heat, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.

  4. Meanwhile, toss prawns in remaining paprika and season. Heat a non-stick frying pan over high heat until hot. Add remaining oil and prawns, cook for 1-2 minutes on each side until light golden.

  5. Add prawns to the paella with the peas and remaining 1/2 cup stock. Simmer, for 5-10 minutes or until stock is just absorbed. Scatter over capsicum and parsley. Serve with lemon wedges.

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Prawn & Chorizo Paella

Easy

< 1 Hour

Serves 6

N/A

Ingredients


Method


  1. Bring stock and saffron to the boil in a medium saucepan over medium-high heat.

  2. Meanwhile, heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add onion and garlic, cook for 3-4 minutes until soft. Add chorizo and cook, stirring, for 5 minutes until light and golden. Stir in 1 teaspoon of the paprika, cook, stirring for 30 seconds.

  3. Add wine and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally until almost all liquid has evaporated. Add rice, tomatoes and 2 cups of the stock mixture. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low heat, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.

  4. Meanwhile, toss prawns in remaining paprika and season. Heat a non-stick frying pan over high heat until hot. Add remaining oil and prawns, cook for 1-2 minutes on each side until light golden.

  5. Add prawns to the paella with the peas and remaining 1/2 cup stock. Simmer, for 5-10 minutes or until stock is just absorbed. Scatter over capsicum and parsley. Serve with lemon wedges.