SunRice

Prawn & Chorizo Paella

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Prep time

15min

Cook time

60min

Enjoy Spanish cuisine at home with this delicious prawn and chorizo paella recipe! This easy to make dish is full of flavour and colourful ingredients.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice White Medium Grain Rice (rinsed)

  • 2¼ cup Chicken Stock

  • ¾ tsp Saffron Threads

  • 2 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 3 clove Garlic (crushed)

  • 3 Chorizo Sausages (chopped)

  • 1½ tsp Smoked Paprika

  • ¾ cup Dry White Wine

  • 400 g Diced Tomato

  • 12 Medium Green Prawns (peeled leaving head tails intact, deveined)

  • ¾ cup Frozen Peas

  • 100 g Roasted Red Capsicum Strips (chopped)

  • cup Parsley (chopped to serve)

  • 1 Lemon (to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Prawn & Chorizo Paella

Method

  • Bring stock and saffron to the boil in a medium saucepan over medium-high heat.

  • Meanwhile, heat half the oil in a 24cm (base) paella or deep frying pan over medium-high heat. Add onion and garlic, cook for 3-4 minutes until soft. Add chorizo and cook, stirring, for 5 minutes until light and golden. Stir in 1 teaspoon of the paprika, cook, stirring for 30 seconds.

  • Add wine and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally until almost all liquid has evaporated. Add rice, tomatoes and 2 cups of the stock mixture. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low heat, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.

  • Meanwhile, toss prawns in remaining paprika and season. Heat a non-stick frying pan over high heat until hot. Add remaining oil and prawns, cook for 1-2 minutes on each side until light golden.

  • Add prawns to the paella with the peas and remaining 1/2 cup stock. Simmer, for 5-10 minutes or until stock is just absorbed. Scatter over capsicum and parsley. Serve with lemon wedges.

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