This Spanish prawn and chorizo rice is similar to a paella, but differs in terms of some of the ingredients and cooking method.
Paella is a Spanish dish from Valencia, named after the pan that the dish is cooked in. Although you can use a paella pan for this recipe, a large lidded frying or sauté pan works just as well.
I've used chorizo and king prawns, as I love the combination, but chicken and other seafood would also work well.
3-5 tablespoons of olive oil
1 large white onion
2 red peppers
2 teaspoons of paprika
2 cloves of garlic
400g fresh tomatoes
110g cooking chorizo
300g paella rice
50ml sherry (preferably dry)
900g chicken stock
165g king prawns
Fresh parsley
- Devein the prawns and set aside.
- Peel and finely dice the onion.
- Deseed the peppers and cut them into 2cm dice.
- Cut the chorizo into 2cm dice.
- Peel the garlic and finely grate or crush.
- Cut a small slit or cross in the skin at the bottom of each tomato.
- Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water. Leave for 5 minutes.
- Remove the tomatoes from the water and carefully remove the skin.
- Dice the tomatoes.
- Heat the oil in a saucepan and sauté the onion and peppers over a low heat until the onions are translucent.
- Add the paprika and garlic and stir to combine. Let it cook through for a 1-2 minutes, being careful not to let the garlic burn.
- Add the chorizo and increase the heat to medium. Stir to combine and then continue to sauté for a few minutes.
- Pour in the rice and stir for 1-2 minutes.
- Add the sherry and stir again.
- Once the sherry has almost evaporated, add the chopped tomatoes followed by the stock.
- Season, stir well and then simmer uncovered for 15 minutes until most of the liquid has been absorbed.
- Stir in the prawns and cook, uncovered, for 3-5 minutes, until the prawns turn pink.
- Serve scattered with freshly chopped parsley.
