A taste of Spain

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.

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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

1. 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.
2. In a pan, cook the onion on a low to medium heat  until beginning to soften.
3. Add the  garlic  and cook for 2-3 minutes.
4. Add the  chorizo and cook for 2-3 minutes until the juices start to run.
5. Add paprika and saffron (if using).
6. Add 4 cups of the chicken stock.
7. Bring to the boil.
8. Add the rice and stir.
9. Stir in the prawns*.
10. Reduce the temperature  to low and cook uncovered  without stirring for 15 minutes.
11. Increase the  temperature to medium and cook 4-5minutes more, adding extra stock if necessary.
12. Season well and add the parsley.
13. Cover  the top of the pan  with a clean tea towel and rest for 10-15 minutes.
14. 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!