Prawn and Chorizo Paella Recipe

5 from 12 votes

While it's not traditional to add chorizo, this prawn and chorizo paella recipe is a no-brainer! It's delicious, easy, and sure to impress.

Prep Time10

Cook Time25

Course: Main

Cuisine: Spanish

Servings:

Calories: 405.42kcal

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!

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).