Smoky prawn and chorizo ‘paella’
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Smoky prawn and chorizo ‘paella’
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
19gr
Saturates
6gr
Carbs
55gr
Sugars
11gr
Fibre
11gr
Protein
28gr
Salt
3.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g diced chorizo
- 100g chopped onion (frozen, or 1 medium)
- 175g mixed sliced peppers, frozen or fresh
- ½ tbsp tomato purée
- 1 tsp smoked paprika
- 200ml chicken or veg stock (use 1⁄2 cube or stockpot), or water
- 100g frozen peas
- 250g cooked grains such as wholegrain rice and freekeh, or spelt (we used a pouch)
- 100g peeled jumbo prawns, defrosted if frozen (raw or cooked)
- chopped parsley to serve, optional
- lemon wedges to serve, optional
Step by step
- Add the chorizo to a cold frying pan and cook over a medium heat for about 4 minutes until the fat starts to release. Increase the heat, add the onion and cook for 2 minutes, then add the peppers and cook for 3 minutes more, stirring occasionally.
- Add the tomato purée and smoked paprika into the pan and cook for 1 minute. Pour in the hot stock or water and the peas, plus the prawns if using raw ones (if cooked, add in the next step). Bring to the boil and simmer for 1-2 minutes.
- Finally stir in the grains (plus the prawns if using cooked), and cook, stirring, for 3-4 minutes until piping hot. Serve scattered with parsley, with lemon wedges, if using.
