Prawn & chorizo paella
8
Points®
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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