Prawn & Chorizo Paella

Paella originates from the Valencia region of Spain and arrives in a variety of configurations with an abundance of differing ingredients.

The rice used in regional Paella is either the calasparra or bomba variety but we have a fondness for basmati and have used it in this recipe with great results. Unless we are making a 'sticky' Asian style dish we always wash the rice prior to cooking. This removes the starch layer from the grains and helps keep them separate.

Paella is traditionally cooked in a unique Paella pan but because of space considerations we cannot carry all the pots and pans we would like and have adapted this recipe to be prepared in a regular frying pan which works equally well.

Chorizo is a type of Spanish sausage and can be substituted with pepperoni or salami. This is the real beauty of Paella - variations in ingredients mean Paella is a constantly evolving dish, wherever it is cooked in the world, and it can constitute a complete 'one pan' meal - ideal for camping. There are no real fixed rules about the ingredients (unless you elect to cook a truly traditional Paella) and different ingredients can be subtracted or added according to taste.


paella
Ingredients (for 2-4)

1 Cup Medium/Long Grain Rice

10 Strands Saffron

2 Tablespoons of Extra Virgin Olive Oil

20 Paper Thin Slices of Chorizo

3 stalks Spring Onion, finely chopped

½ red Capsicum

2 Cloves Garlic, minced

2 Fresh Chillies, seeded and sliced into fine half rings (Optional)

1 ¼ Cup Chicken Stock

1 Ripe Tomato, peeled and finely diced

Handful of Parsley, finely chopped

1 teaspoon Ground Paprika

½ teaspoon Freshly Ground Pepper

Pinch of Salt

12 large King Prawns, cleaned and shelled

½ cup Green Peas


Method

Wash rice thoroughly and set aside for 30 minutes to drain

In a shallow frying pan on low heat, dry roast saffron for a minute until it darkens slightly. Remove from pan, crumble between your fingers into a cup and pour over 2 tablespoons of boiling water and set aside.

Heat the olive oil in the same pan and quickly brown the chorizo over medium high heat and remove and set aside.

Sear the prawns in the same manner and reserve also.

Add the spring onions, capsicum, garlic, chillies (if used) and sauté for a few minutes until vegetables become slightly transparent.

Add rice and stir fry for a few minutes until all rice is coated with oil and becomes slightly transparent.

Add the chicken stock, saffron (and saffron water), tomato, ¾ of the parsley, paprika, salt and pepper and bring to a boil, stirring constantly.

Add prawns and bed into the rice and distribute salami over the top.

Reduce heat to low, cover the pan and gently simmer for ten minutes.

Add the peas and the remaining parsley, gently incorporate into the rice and allow to heat for a further 5 minutes and serve.


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