Name: Quick prawn and chorizo paella
Total time: 30 min
Yield: Serves 2
Ingredients: olive oil; 1 onion chopped; 6cm piece chorizo cut into small chunks; 150g paella rice; 600ml chicken stock hot; a good pinch saffron or turmeric; ¼ tsp hot smoked paprika; 150g raw prawns peeled; 75g roasted red peppers from a jar chopped; a big handful flat-leaf parsley chopped

Home
Recipes
Easy
Quick prawn and chorizo paella

Quick prawn and chorizo paella

Janine Ratcliffe

Published: January 21, 2016 at 9:30 AM

Save recipe

Serves 2

A little effort

Total time: 30 mins

A star rating of 4.3 out of 5.3 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This quick prawn and chorizo paella is ready in just 30 minutes and is under 500 calories but delivers big flavours

Skip to ingredients

Alternatives

Complete the dish

Try this prawn and chorizo paella, then check out our classic paella, chorizo risotto, creamy garlic prawn pasta and vegan paella.

Ingredients

Nutrition

olive oil
1 onion

chopped
6cm piece chorizo

cut into small chunks
150g paella rice
600ml chicken stock

hot
a good pinch saffron or turmeric
¼ tsp hot smoked paprika
150g raw prawns

peeled
75g roasted red peppers from a jar

chopped
a big handful flat-leaf parsley

chopped

Nutrition: per serving

kcal456
fat7g
saturates2.8g
carbs62.2g
fibre5.2g
protein33.6g
salt1.5g

Method

step 1

Heat 1 tbsp of olive oil in a large frying pan, then add the onion and sizzle until soft. Add the chorizo and fry for a few minutes until it starts to give off its oil, then tip in the rice and stir until all the grains are coated.Add the stock, saffron and paprika and stir. Turn down to a low simmer, cover and cook for 12-15 minutes, until the rice is almost tender. Stir in the prawns, peppers and another small ladleful of hot stock. Cook for another 3-4 minutes, or until the prawns are pink and cooked though. Stir in the parsley and serve.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue