Prawn and Chorizo Paella
A delicious plate of sunshine!
Serves
6
Featuring
Featuring The Woolf’s Kitchen Jalapeño & Lime Sauce
Ingredients
225g cooking chorizo, sliced
2 onions, finely chopped
2 cloves garlic, crushed
2 tsp smoked paprika
450g paella or risotto rice
4 tomatoes, chopped
800ml chicken or veg stock
150g frozen peas
200-300g raw prawns
Oil for cooking
Woolf’s Kitchen Jalapeño & Lime sauce
Lemon or lime
Parsley
All ingredients are available to purchase in our Farm Shop
Method
- Fry the chorizo in a large, deep frying pan with a little oil until browned. Remove and set aside.
- Fry the onion until browned, then add the garlic and paprika and cook for a couple of mins.
- Add the rice and stir to coat in the oil.
- Stir in the stock and tomatoes.
- Cook over a medium heat, for around 15 mins, stirring occasionally. If it is too dry then add a drop more stock or water.
- Now scatter over the peas, prawns and cooked chorizo.
- Cover with a lid (or foil) and cook for another 10-15 mins until the rice and prawns are cooked.
- Serve with lime or lemon wedges, a sprinkling of parsley and lashings of The Woolf’s Kitchen Jalapeño + Lime sauce. Don’t worry if some get stuck to the bottom of the pan – they’re the best bits!
