Paella is a smoky, saffron-infused rice dish beloved on the east coast of Spain.
Traditionally brimming with fresh seafood and spicy chorizo sausage, regional variations might also feature rabbit or chicken.
This Prawn Paella captures the essence of that smoky, saffron flavour, crafted with homemade prawn stock, juicy prawns, spicy chorizo, and fresh parsley, and served with lemon wedges for a zesty finish.
Prawn Paella Recipe
Serves 4
Ingredients:
1kg green prawns
1 tsp saffron threads
2 tsp smoked paprika
1 tbsp olive oil
1 chorizo, sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, deseeded, diced
400g can diced tomatoes
¾ cup long grain rice
⅓ cup flat leaf parsley, roughly chopped
lemon wedges, to serve
Method:
Peel and de-vein prawns. Place into a bowl, cover and refrigerate until required. Put prawn shells into a saucepan and cover with cold water. Place over a medium heat and bring to a gentle simmer. Reduce heat to low and simmer for 20 minutes. Drain through a fine sieve over a bowl. Discard shells. You will need 1 cup of prawn stock for this recipe. The remaining stock can be frozen for up to 2 months.
Put saffron threads and paprika into a small bowl and add 1 tbsp hot water. Stand for 5 minutes. Heat oil in large frying pan or paella pan over medium heat. Add half the prawns and cook for 2 minutes on each side. Transfer to plate. Repeat with remaining prawns. Add chorizo and cook for 3 minutes on each side or until golden. Transfer to plate with prawns.
Add onion, garlic and capsicum to pan and cook for 3-4 minutes, stirring occasionally, until tender. Stir in paprika and saffron mixture until combined. Add prawn stock, 1 cup of water and tomatoes to pan. Bring to the boil.
Sprinkle rice around the pan. Cover and cook over a low heat for 20-25 minutes or until rice is tender and almost all liquid has evaporated. Add prawns and chorizo. Stir until combined. Cook for 1 minute or until heated through. Season. Sprinkle with parsley and serve with lemon wedges.
