Prawn and Chorizo Paella Recipe
While it's not traditional to add chorizo, this prawn and chorizo paella method is a no-brainer! Fry the chorizo to release some of its oil, about 2 minutes.
- 2 tablespoons olive oil
- 8 ounces chorizo (semi-cured, thickly sliced)
- 1 yellow onion (finely diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (crushed and diced)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 pinches saffron threads
- 2 1/2 tablespoons tomato paste
- 1 1/2 cups bomba rice (or arborio)
- 3 cups chicken or vegetable stock
- 1 pound raw prawns or shrimp (heads and shells removed, tails on)
- lemon wedges
- fresh parsley (chopped)
- Place a paella or large skillet over medium heat and add the olive oil. Fry the chorizo to release some of its oil, about 2 minutes.
- Add the onion and bell pepper and sauté, stirring occasionally, until the onion is soft and translucent. Add the garlic, paprika, saffron, and cumin and saute for another minute until aromatic.
- Stir in the tomato paste, and cook for another 2 minutes. Add the rice and sauté, stirring constantly until well mixed, about 2-3 minutes.
- Pour in the stock, season with salt, and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes. Don't stir the rice at all; it will release its starch and look soft. Add a splash of water if the pan dries out.
- When the rice has about 5 minutes left, arrange the prawns on top of the rice, pressing them into the rice with the back of a spoon. Cook until the prawns are pink and opaque, and all of the liquid in the pan has evaporated.
- Serve from the pan for a spectacular presentation, and drizzle with freshly squeezed lemon juice to enhance the flavor. Enjoy right away!
Add the onion and bell pepper and sauté, stirring occasionally, until the onion is soft and translucent. Add the garlic, paprika, saffron, and cumin and saute for another minute until aromatic.
Stir in the tomato paste, and cook for another 2 minutes. Add the rice and sauté, stirring constantly until well mixed, about 2-3 minutes.
Pour in the stock, season with salt, and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes. Don't stir the rice at all; it will release its starch and look soft.
When the rice has about 5 minutes left, arrange the prawns on top of the rice, pressing them into the rice with the back of a spoon. Cook until the prawns are pink and opaque, and all of the liquid in the pan has evaporated.
Serve from the pan for a spectacular presentation, and drizzle with freshly squeezed lemon juice to enhance the taste.
