Prawn & Chorizo Paella

Prep time: 20 minutes

Cook time: 1 hour

Serves: 6 People

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

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  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: 6 People


  • 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


  • 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.

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