Recipe – Prawn and Chorizo Paella
Ingredients
| 500ml good quality chicken stock | 1 tsp smoked paprika |
| Pinch saffron threads | 1/2 tsp hot paprika (or to taste) |
| 1 chorizo sausage, thinly sliced | 1 1/2 cups bomba, arborio or medium grain rice |
| 1 tbsp olive oil | 400g can crushed tomatoes |
| 1 onion, finely chopped | 1 tbsp tomato paste |
| 1/2 red capsicum, chopped | 1/2 cup green peas |
| 1/2 green capsicum, chopped | 400 g green prawns, peeled, tails left on |
| 3 cloves garlic, crushed | Lemon wedges and chopped parsley, to serve |
Directions
Step 1 – Prepare the barbecue for direct cooking over medium heat (180°C-200°C), ensuring the grills are clean. Place a BBQ safe paella or frying pan into the BBQ to preheat.
Step 2 – While the BBQ is heating up, place the stock and saffron threads into a small saucepan, bring to a simmer then turn off the heat and set aside.
Step 3 – When the paella pan has reached temperature, add the oil and chorizo and sauté until the chorizo starts to caramelise a little. Add the onion, capsicum and garlic and cook until the vegetables start to soften. Add the paprikas and rice and stir well to combine, cooking for a further 3 minutes.
Step 4 – Add the tomatoes, tomato paste and stock and stir through, then close the BBQ lid and cook for around 15 minutes.
Step 5 – Mix the peas into the mixture, the place the prawns around the pan, nestling them into the rice. Close the BBQ lid and cook for a further 7 – 10 minutes, or until the prawns are cooked through and the rice is tender. Serve the paella in the pan along with the lemon wedges and parsley.
