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Tiger Prawn & Chorizo Paella
600g or 16 extra-large Whole Cooked Tropic Co Tiger Prawns, head removed (optional)
2 tbsp olive oil
2 chorizo sausages, thinly sliced
1 onion, peeled and sliced
1 green capsicum, sliced
2 cloves garlic, diced
3 tsp smoked paprika
1 pinch saffron, soaked in 1 tbsp boiling water
1 ½ cups Paella or Arborio rice
750 mL chicken stock
½ punnet (125g) cherry tomatoes, whole
150g peas, frozen
½ bunch parsley, chopped
Tip: For a quick meal use pre-cooked rice and remove rice cooking in step 3
- Step 1
Heat oil in a large frying pan over medium-high heat. Add the chorizo cook for 4 minutes while stirring or until cooked and browned, remove from pan and set aside
- Step 2
Add onion, garlic and capsicum to pan and cook while stirring until softened.
- Step 3
Add smoked paprika, rice, chicken stock and saffron with the water, stir, bring to a boil, reduce heat and simmer for 20-25 minutes or until rice is just tender.
- Step 4
Add cherry tomatoes, peas, chorizo and prawns, stir and simmer for 2-3 minutes or until all ingredients are heated through, you may need to add a little more stock or water if mixture is too dry.
- Step 5
Finish with parsley and serve.