Smoky prawn and chorizo paella

Name: Smoky prawn and chorizo paella
Cuisine: European, Mediterranean, Spanish
Ingredients: 4 cups (1L) chicken stock; 16 raw banana prawns, shells and tails intact, deveined, heads reserved; 1 small pinch saffron threads; 1/3 cup (80ml) olive oil, divided; 1 chorizo sausage, chopped; 1 small brown onion, chopped; 1 small red capsicum, seeded, chopped; 1/4 cup (35g) sun-dried tomatoes, drained; 3 garlic cloves, finely chopped; 1/2 tsp smoked paprika; 1 tsp salt; 2 cups (400g) medium-grain white rice or arborio rice; 1/2 cup (125ml) dry white wine or extra chicken stock; 250g cherry tomatoes, halved; 2 tsp chopped flat-leaf parsley; 1 lemon, cut into wedges

11 steps

Updated at: Sat, 06 Jan 2024 20:57:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories3004.1 kcal (150%)

Total Fat107.7 g (154%)

Carbs400.8 g (154%)

Sugars42.2 g (47%)

Protein85.6 g (171%)

Sodium4233.6 mg (212%)

Fiber16.6 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupschicken stock

16banana prawns

raw, shells and tails intact, deveined, heads reserved

1 pinchsaffron threads

small, seeded, chopped

¼ cupsun-dried tomatoes

drained

3garlic cloves

finely chopped

½ tspsmoked paprika

1 tspsalt

400gmedium-grain white rice

or arborio rice

½ cupdry white wine

or extra chicken stock

250gcherry tomatoes

halved

2 tspflat-leaf parsley

chopped

1lemon

cut into wedges

Instructions

Step 1

Per Serve Energy 1999kJ/478 Cals (23%), Protein 20g (40%), Fat 16g (23%), Sat Fat 4g (17%), Carb 57g (18%), Sugar 7g (8%), Dietary Fibre 4g (13%), Sodium 1066mg (53%).

Step 2

Step 1

Step 3

Position an oven rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). In a medium saucepan, combine the stock, reserved prawn heads and saffron. Bring to a simmer over high heat. Set aside to cool slightly. Strain the stock mixture through a fine sieve into a jug. Discard the solids.

Step 4

Step 2

Step 5

Meanwhile, heat a 30cm ovenproof frying pan or paella pan over high heat. Add 1/4 cup (60ml) oil and chorizo and cook, stirring, for 2 mins or until golden. Reduce heat to medium. Add onion, capsicum, sun-dried tomatoes, garlic, paprika and salt. Cook, stirring, for 3 mins or until soft. Stir in rice and cook for 2 mins or until coated in oil. Add wine or extra chicken stock and simmer for 2 mins or until liquid is absorbed. Stir in the chicken stock mixture and bring to a simmer. Carefully transfer the pan to the oven. Bake paella, uncovered, for 20 mins or until rice is almost tender.

Step 6

Step 3

Step 7

In a bowl, toss prawns and cherry tomatoes with remaining oil. Season. Arrange prawns and tomato on top of the paella. Bake for a further 7 mins or until prawns are just cooked and rice is crisp and golden at the bottom.

Step 8

Step 4

Step 9

Sprinkle the paella with parsley. Serve with lemon wedges.

Step 10

COOK. STORE. SAVE

Step 11

Cook It right To get the crunchy toasted rice base, known as the socarrat, bake the paella on the bottom rack of the oven. If the base doesn’t crisp up, cook over medium-low heat on the stovetop until rice is brown and crisp.