Ultimate King Prawn and Chorizo Paella
with Parsley, Lemon and Pepper
Looking for a taste of everyday luxury? This Ultimate King Prawn and Chorizo Paella is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Paste
(May contain Celery)
Flat Leaf Parsley
Not included in your delivery
Boiled Water for the Rice
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water for the rice (see pantry for amount) into a measuring jug. Add the chicken stock paste and saffron and stir well to combine - this is your chicken stock.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins.
Stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.
Stir your chicken stock into the rice. Bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).
Toss the lemon zest and half the parsley together in a small bowl. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Turn the heat down to medium-high, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins.
Once cooked, remove from the heat and add a squeeze of lemon juice. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When your paella is cooked, remove it from the oven and stir through the prawns, pepper and remaining parsley.
Season to taste with a squeeze of lemon juice, salt and pepper if needed. TIP: Add a splash of water to loosen the paella if needed.
Share your ultimate king prawn and chorizo paella between your bowls.
Finish with a sprinkle of the parsley and lemon zest mixture over the top.