Local prawn and chorizo paella! Our first time having paella at home and it was incredible! Such a great dish for entertaining.
Prawn & Chorizo Paella

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 1 hour 20 minutes
- Serves: 6 People
Ingredients
- 6-8 Green prawns
- Butter
- Olive oil
- Paprika
- 100 g Chorizo
- 1 Brown onion
- 4 small cloves Garlic
- 2 Lemons
- Black pepper
- 1/2 bottle White wine
- 500 g Paella/Arborio/sushi rice
- 2 pinches Saffron
- 1 L Stock, (or 4 tablespoons of bone broth powder)
- 1 pinch Salt
- 1 handful Parsley
Method
- 1)
Boil a kettle or start heating up stock on the stove
- 2)
Split the prawns in half and remove poo tract
- 3)
Drop a knob of butter into pan on medium to high heat. Add a dash of olive oil to stop the butter from burning
- 4)
Dust some paprika over the prawns
- 5)
Put prawns into pan with butter
- 6)
While prawns are cooking, dice up the chorizo
- 7)
After approx 2 mins put prawns aside. They should be about 80% cooked as you’ll add them back to the rice later
- 8)
Turn the heat down to low and add the chorizo into the pan with the crustacean oil
- 9)
While the chorizo is cooking, finely dice your onion. Then add into pan.
- 10)
Chop your garlic cloves and add to pan.
- 11)
Zest your lemons, add 1/2 teaspoon and crack some black pepper into pan
- 12)
Mix together.
- 13)
Once that has been sweating down for approx 5-6 mins, pour in wine to deglaze pan and then increase heat again to medium to high
- 14)
Add in saffron
- 15)
After the wine has been in for approx 2 mins, add in your rice and stir
- 16)
Then add either 4 tablespoons of bone broth powder with approx 1L of boiling water or add 1L of hot stock. The rice should be completely covered in water.
- 17)
Can stir after you’ve added liquid but don’t stir from now on Leave it to crust at the bottom.
- 18)
After approx 10 mins of rice cooking, of rice is no longer under liquid add some more hot water in
- 19)
Add a pinch of salt. If using store bought stock taste before adding salt as often quite salty already
- 20)
Once the rice has been cooking for approx 20 mins turn down to low heat and leave to form the crust on bottom
- 21)
After 25 mins, add prawns in. Dig into the rice a bit. Pour any of the oil onto rice.
- 22)
Add the juice of lemons.
- 23)
After rice has been cooking for approx 30 mins, turn the pan up to high heat for 1-2 mins. Then turn off the heat, there should be no liquid in the bottom and it should be crusty.
- 24)
Add a handful of chopped parsley.