This delicious prawn and chorizo paella is super quick and easy to make and perfect for busy weeknights. The smoky chorizo and paprika complement the sweet juicy prawns in this tasty crowd-pleaser of a dish! It’s sure to become a real family favourite.
Although not entirely authentic (well, if I’m being honest it’s not authentic at all, hence my husband calling it ‘cheat’s paella‘), this easy prawn and chorizo paella packs a punch in taste, and best of all, it can be made in just 30 minutes.
- 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 white 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 long grain rice.
- Chicken Stock – made with a stock cube.
- Peas – frozen peas or petit pois.
- King Prawns – ready cooked prawns are best to use.
- Lemon – adds a fresh lemony zing to the paella.
- Seasoning – salt and pepper.
One: In a large pan (with lid), fry the chorizo slices for a few minutes to release their oils then add the onion, garlic and pepper and cook until soft.
Two: Stir in the rice, tomato puree and smoked paprika and give it a stir.
Three: Pour in the chicken stock, pop on a lid and simmer for 15 minutes.
Four: Add the prawns and peas and cook uncovered for 5 more minutes. Season and serve with fresh lemon wedges.
🍴 Serving suggestions
I serve this easy paella just as it is with lemon wedges on the side. However, if you were looking to make it more substantial, a green salad and fresh crusty bread would be great accompaniments.
Why not try adding a handful of cooked chicken or pork to the dish (at the same time as you add the cooked king prawns)?
Up the veggies by adding in diced courgette (zucchini) and aubergine (eggplant).
Although paella rice is best, you can use long grain rice instead, if you’re struggling to find paella rice.
The paella is best eaten fresh, although leftovers can be reheated. Make sure the food is piping hot before serving. Store the cooked paella in the fridge for up to 3 days.
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.
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.
- Roasted Vegetable Rice – a one-dish rice bake topped with roasted vegetables. The easiest way to cook rice and get it right every time. Even better, the vegetables roast at the same time.
- Easy Egg Fried Rice – quick to make but packed full of flavour. A great side dish to accompany any Chinese meal, or on its own for a light, simple meal.
- Ham Chestnut and Maple Baked Risotto – making risotto less labour intensive by oven baking it.
- Spicy Pork Rice – a great recipe for using up leftover rice, and if you have some you can literally knock this recipe up in a few minutes, but even if you have to cook the rice first its still a quick and easy dish to make.
- Slow Cooker Risotto – an easy slow cooker risotto recipe made extra indulgent by stirring through thick and creamy Cornish clotted cream at the end of cooking!
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Prawn and Chorizo Paella
- 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 tbsp Tomato Puree
- 2 tsp 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
- In a large pan (with lid), fry the chorizo slices for a few minutes to release their oils then add the onion, garlic and pepper and cook until soft.
- Stir in the rice, tomato puree and smoked paprika and give it a stir.
- Pour in the chicken stock, pop on a lid and simmer for 15 minutes.
- Add the prawns and peas and cook uncovered for 5 more minutes. Season and serve with fresh lemon wedges.
I’m linking this up to #CookBlogShare, which this week is hosted by Lost in Food!