This prawn and chorizo paella recipe features a non-traditional combination of delicious Spanish ingredients: paella and chorizo. Although Spaniards might raise their eyebrows at this, with one taste, you'll agree that it's a mouthwatering dish!
If you're looking for other tasty paella recipes, try my traditional Valencian paella and this showstopping black paella.
Introduction
My Andalusian mother-in-law loves to experiment with paella--which means including chorizo! It's not traditional, and many Valencians would shudder at the thought, but it's delicious!
Chorizo brings a wonderful umami flavor to paella that my mother-in-law loves. And honestly, who says paella can't evolve over time? At one time, Spanish cuisine didn't even include tomatoes! Trying new flavors and combinations make any cuisine innovative and special.
Ingredients
Wondering what ingredients you need to make your own mouthwatering prawn and chorizo paella? Let's talk about the most important ingredients!
- Rice: This is the star of any paella. In Spain, we use bomba rice, which is a Spanish short grain rice that can absorb up to three times its weight in liquid without going soggy.
- Saffron: This expensive spice is a key ingredient because of the beautiful yellow hue and mild flavor that it brings to the dish.
- Prawns: Other than the rice, prawns are one of the main stars of this paella! Use any good quality shrimp or prawns, and simply remove their heads and shells but keep the tails on for better presentation.
- Chorizo: I like to use semi-cured chorizo, which isn't completely raw. However, you'll still need to cook it briefly before adding it to the paella, just like if you're using raw, uncured chorizo.
See recipe card for full information on ingredients and quantities.
How to Make Prawn and Chorizo Paella
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Brown the chorizo in a skillet to release some of the oil. (image 1)
- Add the onion and bell pepper and sauté until the onion is translucent. (image 2)
- Add the garlic, paprika, saffron, and cumin and sauté for 1 minute. (image 3)
- Add the tomato paste and cook for 2 minutes. (image 4)
- Add the rice and sauté for 2-3 minutes, then add the stock and season with salt. Simmer for 10-15 minutes without stirring. (image 5)
- When the rice has about 5 minutes left, place the shrimp or prawns on top and press them into the rice with a spoon. Continue to cook until the prawns are opaque and all the liquid has evaporated. (image 6)
- Remove the paella from the heat and let it stand for a few minutes. (image 7)
- Serve with lemon wedges and enjoy! (image 8)
Recipe FAQs
No, it's not a traditional ingredient in paella. Valencian paella traditionally contains unusual meats such as rabbit and eel, but is now more commonly made with chicken and pork.
Other ingredients such as mushrooms, peas, carrots, and chorizo are not added to paella. Also, traditional paellas use saffron, not yellow food coloring.
It's definitely saffron! This mild, aromatic spice has a beautiful, mild, slightly grassy flavor that pairs beautifully with the fluffy rice and flavorful meat. It also brings a cheerful yellow hue to the paella.
Serve
This prawn and chorizo paella tastes best when served hot and fresh while the soccorrat (browned layer of rice on the bottom) is still crispy. Drizzle with a squeeze of fresh lemon juice to enhance the flavors!
If you're looking for other Spanish dishes to round out your meal, try a tapa of pimientos de Padrón, a side of ensaladilla mixta, a glass of cava sangria, and maybe even a traditional Spanish flan for dessert!
Expert Tips
- To make the best paella possible, you should invest in a good paella. It'll let you spread the rice out into a thin layer to help it cook evenly and get crispy.
- Don't have a paella? Use the widest and flattest sauté pan you have.
- Use short Spanish grain rice, called bomba, for this paella. It absorbs three times its weight in liquid without getting soggy. You can substitute with arborio rice if you can't find it.
- Make sure to use saffron for the best color and flavor.
- This recipe is pretty flexible. You can replace the prawns with any bit of seafood or protein that you have on hand (chicken is great, too).
Prawn and Chorizo Paella Recipe
Ingredients
For the Paella
- 2 tablespoons olive oil
- 8 ounces chorizo semi-cured, thickly sliced
- 1 yellow onion finely diced
- 1 red bell pepper diced
- 3 cloves garlic crushed and diced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 pinches saffron threads
- 2 ½ tablespoons tomato paste
- 1 ½ cups bomba rice or arborio
- 3 cups chicken or vegetable stock
- 1 pound raw prawns or shrimp heads and shells removed, tails on
For Serving
- lemon wedges
- fresh parsley chopped
Instructions
- Place a paella or large skillet over medium heat and add the olive oil. Fry the chorizo to release some of its oil, about 2 minutes.
- Add the onion and bell pepper and sauté, stirring occasionally, until the onion is soft and translucent. Add the garlic, paprika, saffron, and cumin and saute for another minute until aromatic.
- Stir in the tomato paste, and cook for another 2 minutes. Add the rice and sauté, stirring constantly until well mixed, about 2-3 minutes.
- Pour in the stock, season with salt, and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes. Don't stir the rice at all; it will release its starch and look soft. Add a splash of water if the pan dries out.
- When the rice has about 5 minutes left, arrange the prawns on top of the rice, pressing them into the rice with the back of a spoon. Cook until the prawns are pink and opaque, and all of the liquid in the pan has evaporated.
- Serve from the pan for a spectacular presentation, and drizzle with freshly squeezed lemon juice to enhance the flavor. Enjoy right away!
Notes
- To make the best paella possible, you should invest in a good paella (wide, flat pan with handles). It'll let you spread the rice out into a thin layer to help it cook evenly and get crispy.
- Don't have a paella? Use the widest and flattest sauté pan you have.
- Use short Spanish grain rice, called bomba, for this paella. It absorbs three times its weight in liquid without getting soggy. You can substitute with arborio rice if you can't find it.
- Make sure to use saffron for the best color and flavor.
- This recipe is pretty flexible. You can replace the prawns with any bit of seafood or protein that you have on hand (chicken is great, too).
Nutrition
Photography by Giulia Verdinelli
Tina
Prawns are a special delicacy any day. This recipe looks so good too