Ultimate King Prawn and Chorizo Paella
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Ultimate King Prawn and Chorizo Paella

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.

Allergens:
Crustaceans

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.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

90 grams

Diced Chorizo

1 sachet(s)

Smoked Paprika

175 grams

Risotto Rice

20 grams

Chicken Stock Paste

½ unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

150 grams

King Prawns

(Contains Crustaceans)

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

500 milliliter(s)

Boiled Water for the Rice

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Nutritional information

Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat20.2 g
of which saturates6.8 g
Carbohydrate82.3 g
of which sugars6 g
Protein30 g
Salt5.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Measuring Jug
Large Oven-Proof Pan
Medium Bowl
Kettle

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle.

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.

2

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.

3

Stir the boiled water for the rice (see pantry for amount) and chicken stock paste 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, 25-30 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.

4

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.

5

When your paella is cooked, remove it from the oven and stir through the prawns, pepper, sun-dried tomato paste and remaining parsley.

Season to taste with salt, pepper, or a squeeze of lemon if needed. TIP: Add a splash of water to loosen the paella if needed.

6

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.

Enjoy!