Prawn and chorizo paella
★★★★★ Rating

Prawn and chorizo paella

This plate of sunshine takes inspiration from holidays to Spain and Ibiza, and is exactly what you need to brighten up these autumnal days.
A perfect vehicle for lashings of The Woolf’s Kitchen sauce, it works beautifully with both the fruity and feisty Jalapeño + Lime, and the fresh, sweet and garlicky Hot + Sour.
Dominique Woolf Dominique Woolf
FEEDS:
6
TAKES:
40

INGREDIENTS

  • 2-3 cooking chorizo (approx 150-225g), sliced
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 450g paella or risotto rice
  • 4 tomatoes, chopped
  • 800ml chicken or veg stock
  • 150g frozen peas
  • 200-300g raw prawns
  • Oil for cooking

SHOP THE RECIPE

JALAPEÑO + LIME
JALAPEÑO + LIME
£5.00

DIRECTIONS

  1. Fry the chorizo in a large, deep frying pan with a little oil until browned. Remove and set aside.
  2. Fry the onion until browned, then add the garlic and paprika and cook for a couple mins.
  3. Add the rice and stir to coat in the oil.
  4. Stir in the stock and tomatoes.
  5. Cook over a medium heat, for around 15 mins, stirring occasionally. If it is too dry then add a drop more stock or water
  6. Now scatter over the peas, prawns and cooked chorizo.
  7. Cover with a lid (or foil) and cook for another 10-15 mins until the rice and prawns are cooked.
  8. Serve with lime or lemon wedges, a sprinkling of parsley and lashings of The Woolf’s Kitchen sauce!
  9. (PS - don’t worry if some get stuck to the bottom of the pan - they’re the best bits!)
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