Photo of Prawn & chorizo paella by WW

Prawn & chorizo paella

8 - 9
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
The chilli and paprika in chorizo give this dish its smoky, spicy kick.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced

Chorizo Sausage

100 g, diced

Peppers, All Types

1 medium, finely sliced


2 clove(s), chopped


½ teaspoons, level

Saffron Threads

¼ teaspoons, soaked in 2 tsp cold water

Paella Rice, uncooked

150 g, uncooked

Chicken stock cube(s)

1 cube(s), 500ml stock

Prawns, Peeled & Cooked

300 g, tails left intact

Peas, fresh or frozen

100 g

Parsley, fresh

1 sprig(s), fresh, chopped


1 medium, wedges to serve


  1. Mist a large lidded pan with cooking spray and fry the onion and chorizo for 5 minutes over a medium heat. Add the pepper and cook for a further 5 minutes.
  2. Stir in the garlic, paprika, saffron and rice and cook for a further 1 minute before pouring in the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
  3. Stir in the prawns, peas and half the parsley then cover and continue to cook for 5 minutes. Remove the lid and cook for a final 3-4 minutes, until the last of the chicken stock has been absorbed.
  4. Season and scatter over the remaining parsley then serve with the lemon wedges on the side.