Tiger Prawn & Chorizo Paella

METHOD

Step 1

Heat oil in a large frying pan over medium-high heat. Add the chorizo cook for 4 minutes while stirring or until cooked and browned, remove from pan and set aside

Step 2

Add onion, garlic and capsicum to pan and cook while stirring until softened.

Step 3

Add smoked paprika, rice, chicken stock and saffron with the water, stir, bring to a boil, reduce heat and simmer for 20-25 minutes or until rice is just tender.

Step 4

Add cherry tomatoes, peas, chorizo and prawns, stir and simmer for 2-3 minutes or until all ingredients are heated through, you may need to add a little more stock or water if mixture is too dry.

Step 5

Finish with parsley and serve.

Ingredients:

600g or 16 extra-large Whole Cooked Tassal Aussie Tiger Prawns, head removed (optional)

2 tbsp olive oil

2 chorizo sausages, thinly sliced

1 onion, peeled and sliced

1 green capsicum, sliced

2 cloves garlic, diced

3 tsp smoked paprika

1 pinch saffron, soaked in 1 tbsp boiling water

1 ½ cups Paella or Arborio rice

750 mL chicken stock

½ punnet (125g) cherry tomatoes, whole

150g peas, frozen

½ bunch parsley, chopped

Tip:  For a quick meal use pre-cooked rice and remove rice cooking in step 3