This easy prawn and chorizo paella recipe brings the bold flavours of Spain straight to your kitchen. Juicy king prawns, smoky Spanish chorizo, sweet peppers, and paprika-infused rice come together in a quick one-pan seafood paella that's perfect for busy weeknight dinners.
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A Quick Look At The Recipe
✅ Recipe Name: King Prawn and Chorizo Paella
🕒 Ready In: 30 minutes
👪 Serves: 4
🍽 Calories: 412 per serving
🥣 Main Ingredients: King Prawns, Chorizo, Paella Rice, Chicken Stock, Peas
📖 Dietary Info: Contains shellfish
👌 Difficulty: Moderately Easy
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Bursting with Mediterranean flavours, paprika-spiced chorizo, tender prawns, and fragrant rice, this Spanish seafood paella is a simple, crowd-pleasing dish that delivers authentic taste with minimal effort.
Love chorizo and prawns? Try my creamy chorizo and prawn pasta recipe!
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✔️ Why you'll love this recipe!
- It's a one-pan meal, which means less cleanup and more time to enjoy your meal
- You can add or substitute ingredients to make it your own, such as chicken, mussels, or vegetables.
- It only takes 30 minutes to make. This makes it an ideal choice for a busy weekday dinner or when you're looking to whip up something tasty in a short amount of time.
- The succulent sweetness of the king prawns complements the smoky, spicy kick of the chorizo perfectly.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chorizo - Spanish cured chorizo (the one you find in a horseshoe shape that can be eaten straight from the pack) cut into 1cm slices.
Onion - 1 small onion, finely chopped.
Garlic - 2 cloves, peeled and finely chopped.
Yellow Pepper - or use red pepper if you prefer.
Tomato Puree - adds a lovely tomato flavour.
Smoked Paprika - a delicious smoky addition to the dish.
Paella Rice - or substitute with long grain rice.
Chicken Stock - made with a stock cube.
Peas - frozen peas or petit pois.
King Prawns - ready cooked king prawns make this dish speedy.
Lemon - adds a fresh lemony zing to the paella.
Seasoning - salt and pepper.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add chicken or pork to make a heartier paella. Use cooked chicken thighs or pork and stir them in at the same time as the cooked king prawns to heat through.
- Increase the vegetables with diced courgette, cauliflower florets, mushrooms, aubergine, peas, or green beans for extra colour and flavour.
- Paella rice such as bomba or Calasparra rice gives the best texture, but long grain rice or arborio rice can be used if paella rice is unavailable.
- Replace the Spanish chorizo with Italian sausage, spicy sausage, or andouille for a different but equally delicious flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat a large lidded pan or paella pan over a medium heat. Add the chorizo slices and fry for a few minutes until the oils are released and the chorizo starts to crisp.
Two: Add the onion, garlic, and pepper to the pan and cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
Three: Stir in the uncooked rice, tomato purée, and smoked paprika, making sure the rice is well coated in the spices and chorizo oil.
Four: Pour in the chicken stock and give everything a final stir. Bring to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
Five: Add the prawns and frozen peas, stirring gently to combine. Cook uncovered for a further 5 minutes until the peas are heated through and the prawns are cooked. Season to taste and serve with lemon wedges.
Top Tips
- Use paella rice such as bomba or Calasparra for the best texture, as it absorbs liquid well without becoming mushy.
- Do not over stir the rice once the stock has been added. This helps achieve the correct paella-style texture and prevents the rice from turning creamy.
- Let the paella rest for a few minutes off the heat before serving to allow the flavours to settle and the rice to finish absorbing any remaining liquid.
🍴 Serving suggestions
Serve the paella with lemon wedges, crusty bread or garlic bread, and a green side salad!
To complete your Spanish-inspired meal, pair your paella with a bottle of Spanish wine like Albariño or Tempranillo.
Storage
Store - allow the paella to cool, then transfer to an airtight container and refrigerate for up to 3 to 4 days.
Reheat - add a splash of water or chicken stock to prevent drying out. Reheat in the microwave or on the hob until piping hot throughout.
Freeze - cool completely before freezing in a freezer safe container or sealed bag for up to 3 months. Defrost overnight in the fridge, then reheat until hot. The rice texture may soften slightly, but the flavour will remain good.
❓ Frequently asked questions
Paella means "frying pan" in Valencian. As a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the city of Valencia on the east coast of Spain.
Socarrat is achieved by allowing the rice to caramelise at the bottom of the pan towards the end of the cooking process. To get it, increase the heat for the last few minutes of cooking and listen for a crackling sound. But be careful not to burn the rice!
Paella Frittata: Turn your leftover paella into a tasty frittata by whisking together some eggs and pouring them over the paella in a frying pan. Bake in the oven until the eggs are set, then slice and serve.
Paella Stuffed Peppers: Cut the tops off some peppers and remove the seeds and membranes. Stuff the peppers with the leftover paella and bake in the oven until the peppers are tender and the filling is heated through.
Paella Croquettes: Mix the leftover rice with a beaten egg to bind, form into small balls or cylinders, coat in breadcrumbs, and then fry until golden. Serve with aioli or a spicy tomato sauce for dipping.
Yes, you can freeze paella for up to three months, but the rice may soften and seafood can become slightly rubbery when reheated.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Undercooked rice | Use short-grain rice like Bomba or Calasparra and ensure enough hot stock; cook longer on medium-low heat so the rice absorbs liquid evenly. |
| Rice not absorbing liquid | Add hot stock instead of cold, maintain steady heat, and spread the rice in a thin layer so it absorbs the broth properly. |
| No crispy socarrat forming | Cook uncovered, finish with steady heat at the end, and avoid covering the pan to allow the bottom layer to caramelize without burning. |
😋Related recipes
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Recipe
Easy Prawn and Chorizo Paella Recipe
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Equipment
- Chopping Board
- Knife
Ingredients
- 100 g Chorizo sliced into 1cm discs
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 1 Yellow Pepper sliced
- 1 tablespoon Tomato Puree
- 2 teaspoon Smoked Paprika
- 200 g Paella Rice
- 600 ml Chicken Stock hot
- 100 g Frozen Peas or petit pois
- 200 g King Prawns cooked
- 1 Lemon cut into wedges
- Salt and Pepper
Instructions
- Heat a large lidded pan or paella pan over a medium heat. Add the chorizo slices and fry for a few minutes until the oils are released and the chorizo starts to crisp.100 g Chorizo
- Add the onion, garlic, and pepper to the pan and cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.1 Onion, 2 Garlic Cloves, 1 Yellow Pepper
- Stir in the uncooked rice, tomato purée, and smoked paprika, making sure the rice is well coated in the spices and chorizo oil.1 tablespoon Tomato Puree, 2 teaspoon Smoked Paprika, 200 g Paella Rice
- Pour in the chicken stock and give the mixture a final stir. Cover the pan with a lid and reduce the heat to low. Let the rice simmer for 15 minutes, or until it is tender and has absorbed most of the liquid.600 ml Chicken Stock
- Once the rice is cooked, add the prawns and frozen peas to the pan and stir them in gently. Cook the paella uncovered for 5 more minutes to cook the peas and warm through the prawns. Season with salt and pepper and serve with lemon wedges.100 g Frozen Peas, 200 g King Prawns, 1 Lemon, Salt and Pepper
Notes
- Use short-grain rice like Bomba or Calasparra for best texture.
- Don't stir the rice after adding stock to keep grains separate.
- Use hot stock to help the rice cook evenly.
Kate says
Oh yum, paella is just perfect comfort food, and the flavours in this sound amazing!
Gina says
I'm all for a cheaters paella I mean, who the heck has the time (or even the proper paella pan for that matter!), still delicious for dinner!
Jen says
This sounds like the perfect way to wake up our tastebuds for dinner. So much flavor with the chorizo. Loving it!
Dionne says
I would have never thought that a paella like this can be so easy to make. I love all of the ingredients here, so I amm definitely excited about giving it a try!
Dea says
Omg I love paellas! And this one is just what I was looking for. The combo of prawns and chorizo is superb! Loved the easy and very delicious recipe thanks!
Corina Blum says
I think chorizo is delicious in a paella as it has so much flavour and really make the rice and everything else so tasty! This looks delicious.
Chloe Edges says
Prawn and chorizo is just the best combo!