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Chorizo and Prawn Paella
Valencian-style paella with chorizo, tiger prawns and saffron rice. Resisting the urge to stir once the saffron stock goes in lets the bottom layer of rice caramelise into the prized crispy socarrat instead of turning into a stirred risotto.
Ingredients
Instructions
Fry chorizo in oil, remove.
Fry onion, capsicum and garlic until soft.
Add tomato and paprika. Cook 5 minutes.
Add rice. Toast 2 minutes.
Add saffron stock. Do NOT stir.
Simmer 15 minutes.
Add prawns and chorizo on top.
Cook 8 more minutes.
Rest 5 minutes covered.
Garnish and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
