Pairing juicy king prawns with smoky chorizo, this indulgent Ultimate King Prawn and Chorizo Paella brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
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.
2 unit(s)
Garlic Clove**
90 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Smoked Paprika
175 grams
Risotto Rice
10 grams
Chicken Stock Paste
1 sachet(s)
Smoky Base Paste
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
125 grams
Baby Plum Tomatoes
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
150 grams
King Prawns
(Contains: Crustaceans)
25 grams
Sun-Dried Tomato Paste
40 grams
Wild Rocket
½ tsp
Sugar
600 milliliter(s)
Boiled Water for the Rice
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Meanwhile, peel and grate the garlic (or use a garlic press).
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.
Next, stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.
Stir in the chicken stock paste, smoky base paste, sugar and boiled water for the rice (see pantry for both amounts). 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 quarter the lemon. Roughly chop the parsley (stalks and all). Halve the baby plum tomatoes.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lemon juice. Season with salt and pepper. Add the tomatoes to the dressing, toss together, then set aside.
Pop the garlic baguettes onto a medium baking tray.
When the rice is about halfway through cooking, bake the baguettes on the top shelf of your oven until golden and piping hot, 12-15 mins.
While everything's in the oven, halve the bell pepper and discard the core and seeds. Cut into 2cm pieces. Drain the prawns.
Heat a drizzle of oil in a large frying pan on high heat. 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. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Once cooked, remove the prawns and pepper from the heat and add a squeeze of lemon juice. Cover to keep warm. IMPORTANT: The prawns are 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, sun-dried tomato paste, lemon zest and half the parsley.
Taste and season with salt, pepper, or more lemon if needed. Add a splash of water to loosen the paella if needed.
When everything's ready, add the rocket to the tomato bowl and toss together.
Share the ultimate king prawn and chorizo paella between your bowls. Finish by sprinkling over the remaining parsley.
Serve the salad and garlic baguettes on the side, as well as any remaining lemon wedges for squeezing over.