This delicious Spanish-inspired prawn and chorizo paella recipe is a quick and easy meal that's perfect for busy weeknights.
The smoky flavour of chorizo and paprika perfectly complements the sweet and juicy king prawns in this crowd-pleasing dish!
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While not entirely authentic (in fact, my husband calls it a 'cheat's paella'), this easy chorizo and prawn paella is packed with flavour, and best of all, it can be made in just 30 minutes!
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
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.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large pan (with lid), fry the chorizo slices for a few minutes on a medium heat to release their oils.
Two: Add the onion, garlic and pepper and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant.
Three: Stir in the uncooked rice, tomato puree, and smoked paprika, and give everything a good stir to coat the rice with the flavourful spices.
Four 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.
Five: 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 and serve with lemon wedges.
🍴 Serving suggestions
Serve the paella with lemon wedges, crusty 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.
📖 Variations
- Add cooked chicken or pork to the dish (at the same time as you add the cooked king prawns).
- Use a mix of seafood instead of just prawns. You can add in mussels, clams, squid, or any other seafood of your choice.
- Up the veggies by adding in diced courgette, cauliflower, mushrooms, and aubergine.
- Although paella rice is best, you can use long grain rice instead, if you're struggling to find paella rice.
- Replace the chorizo with your favorite sausage, such as Italian or spicy sausage.
🥡 Storage
It's recommended to consume the paella fresh on the day it's made.
Store - Let it cool to room temperature and then transfer it to an airtight container. You can store it in the fridge for up to 3-4 days.
Reheat - When reheating, add a splash of water or chicken stock to the paella to prevent it from drying out. You can reheat it in the microwave or on the hob until it's hot all the way through.
Freeze - Let the paella cool to room temperature and then transfer it to a freezer-safe container or resealable plastic bag. Make sure to squeeze out any excess air to prevent freezer burn. The paella can be frozen for up to 3 months. When you are ready to eat, defrost the paella in the fridge overnight. Once thawed, reheat it on the hob or in the microwave until it's hot all the way through. Note that freezing and thawing may affect the texture of the rice, but the flavours should still be delicious.
❓ FAQS
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.
While traditional paella is made with short-grain Spanish rice, you can use other types of rice such as Arborio or jasmine rice as a substitute. You can also use long grain rice if that's all you have.
The rice should be tender and have absorbed most of the liquid when it's done. You can check the rice by tasting a small grain to see if it's cooked through. If the rice is still hard, add a bit more liquid and continue cooking for a few more minutes.
Chorizo is not traditionally used in classic Valencian paella. However, many variations of paella have evolved, and chorizo is a popular addition in some versions, especially outside of Spain, due to its rich, smoky flavour.
Absolutely! You can substitute the prawns and chorizo with a range of vegetables such as peppers, artichokes, and peas.
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.
😋Related recipes
Some more rice-based recipes the whole family will love!
- Chicken and Chorizo Risotto - a cheesy oven-baked risotto, on the table in just 35 minutes!
- Prawn and Pea Risotto - a hearty and delicious oven-baked prawn and pea risotto with a fresh lemon zing.
- Chicken Fried Rice - Uses leftover chicken and is on the table in less than 30 minutes, making it an ideal recipe for busy families, who need fast, but healthy food.
- Butternut Squash and Bacon Risotto - full of autumn flavours.
More recipes using chorizo
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Recipe
30 Minute Easy Prawn & 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
- 100 g Frozen Peas or petit pois
- 200 g King Prawns cooked
- 1 Lemon cut into wedges
- Salt and Pepper
Instructions
- In a large pan (with lid), fry the chorizo slices for a few minutes on a medium heat to release their oils.100 g Chorizo
- Add the onion, garlic and pepper and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant.1 Onion, 2 Garlic Cloves, 1 Yellow Pepper
- Stir in the uncooked rice, tomato puree, and smoked paprika, and give everything a good stir to coat the rice with the flavourful spices.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 and serve with lemon wedges.100 g Frozen Peas, 200 g King Prawns, 1 Lemon, Salt and Pepper
Kate
Oh yum, paella is just perfect comfort food, and the flavours in this sound amazing!
Gina
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
This sounds like the perfect way to wake up our tastebuds for dinner. So much flavor with the chorizo. Loving it!
Dionne
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
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
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
Prawn and chorizo is just the best combo!