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Easy Prawn and Chorizo Paella

Think of turmeric not so much as a spice, but as a lovely food dye that turns this paella into a glorious blaze of golden yellow. You can also use saffron here or a combination of the two, which we did. If you like things really spicy, sub in hot smoked paprika for the milder type called for. However you choose to flavor this dish, the tender prawns and spicy chorizo balance this easy one-pot perfectly.

Easy Prawn and Chorizo Paella

1 onion, halved and sliced
10″ link of chorizo, largely diced
5½ oz. paella rice (¾ cup)
2½ cups chicken stock
good pinch of saffron and/or turmeric
½ tsp. smoked paprika
1 lb. large raw prawns
2 roasted red peppers, chopped
chopped parsley

Heat 1 tbs. of olive oil in a large skillet. Add the onions and cook gently for 6-7 minutes, until soft.

Add the chorizo and fry for a few minutes, then stir in the rice, stirring it to coat. Add the stock, saffron, turmeric, and paprika. Cover and simmer for 15-20 minutes, until the rice is just tender. Stir in the prawns and peppers. Cook another 3-4 minutes until the prawns are just cooked through. Check seasoning and serve sprinkled with chopped parsley.

One Comment Post a comment
  1. Jinny #

    This is wonderful! Truly easy and so delicious.

    January 18, 2016

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