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Photo of Prawn & chorizo paella by WW

Prawn & chorizo paella

8
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
The chilli and paprika in chorizo give this dish its smoky, spicy kick.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely sliced

Chorizo Sausage

100 g, diced

Peppers, all types

1 medium, finely sliced

Garlic

2 clove(s), chopped

Paprika

½ teaspoon(s), level

Saffron Threads

¼ teaspoon(s), 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

Lemon

1 medium, wedges to serve

Instructions

  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.

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