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By Jan Cheshire
RECENTLY, we stayed in a small town on the northern NSW coast. This place has a fish co-op where the fishermen bring their catch each day. This recipe was given to me by the lady who runs the sales part of the co-operative. This serves four people, but I cheated a bit and still bought 12 prawns for two people! It was delicious. This makes a lovely special dinner.
RECENTLY, we stayed in a small town on the northern NSW coast. This place has a fish co-op where the fishermen bring their catch each day. This recipe was given to me by the lady who runs the sales part of the co-operative. This serves four people, but I cheated a bit and still bought 12 prawns for two people! It was delicious. This makes a lovely special dinner.
PRAWN AND CHORIZO PAELLA
Ingredients
12 green prawns peeled (uncooked)*
2 tablespoons of olive oil
1 onion finely chopped
4 cloves of garlic crushed
2 chorizo sausages sliced
2 teaspoons of smoked paprika (I used sweet)
A pinch of saffron (optional)
4½ cups of chicken stock
2 cups of paella rice (medium grain rice). I used white rice
Seasoning
A handful of parsley chopped
Extra oil for drizzling
Lemon quarters to serve
Method
*If you prefer, you can use cooked prawns, in which case stir them into the rice about 5 minutes before the end of the resting period, just to keep them warm.
Enjoy!
Ingredients
12 green prawns peeled (uncooked)*
2 tablespoons of olive oil
1 onion finely chopped
4 cloves of garlic crushed
2 chorizo sausages sliced
2 teaspoons of smoked paprika (I used sweet)
A pinch of saffron (optional)
4½ cups of chicken stock
2 cups of paella rice (medium grain rice). I used white rice
Seasoning
A handful of parsley chopped
Extra oil for drizzling
Lemon quarters to serve
Method
- You need quite a large frying pan for this unless you are lucky enough to have a paella pan. Or a smaller, deeper pan might work.
- In a pan, cook the onion on a low to medium heat until beginning to soften.
- Add the garlic and cook for 2-3 minutes.
- Add the chorizo and cook for 2-3 minutes until the juices start to run.
- Add paprika and saffron (if using).
- Add 4 cups of the chicken stock.
- Bring to the boil.
- Add the rice and stir.
- Stir in the prawns*.
- Reduce the temperature to low and cook uncovered without stirring for 15 minutes.
- Increase the temperature to medium and cook 4-5minutes more, adding extra stock if necessary.
- Season well and add the parsley.
- Cover the top of the pan with a clean tea towel and rest for 10-15 minutes.
- Serve the paella with lemon quarters for squeezing.
*If you prefer, you can use cooked prawns, in which case stir them into the rice about 5 minutes before the end of the resting period, just to keep them warm.
Enjoy!
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