


Prawn and Chorizo Paella
Discover the rich flavors of Prawn and Chorizo Paella, a classic Spanish dish made with succulent prawns, smoky chorizo, and aromatic spices. Perfect for a hearty and delicious meal!
Recipe - SuperValu Online

Prawn and Chorizo Paella
000
Ingredients
1tbsp SuperValu extra virgin olive oil
3 Shallots finely chopped
2 Cloves garlic chopped
1tsp Smoked paprika
1 pinch Saffron (optional)
2 Springs fresh thyme
300g Paella rice
3tbsp Dry sherry or white wine (optional)
400g can Chopped tomatoes
600ml Chicken stock
300g Prawns split in two
100g Chorizo sausage
1 Lemon cut into wedges
Handful of parsley roughly chopped
Directions
Ingredients
- 1tbsp SuperValu extra virgin olive oil
- 3 Shallots, finely chopped
- 2 Cloves garlic, chopped
- 1tsp Smoked paprika
- 1 pinch Saffron (optional)
- 2 Sprigs fresh thyme
- 300g Paella rice
- 3tbsp Dry sherry or white wine (optional)
- 400g can Chopped tomatoes
- 600ml Chicken stock
- 300g Prawns, split in two
- 100g Chorizo sausage
- 1 Lemon, cut into wedges
- Handful of parsley, roughly chopped
Method
- Heat the olive oil in a deep frying pan over a medium heat. Sauté the chopped chorizo, as it cooks you will see it release the oil and beautiful red colour.
- Reduce the heat to low, add the onions and cook slowly until softened, about 6 mins.
- Add the garlic, stir for 1 min, now add the smoked paprika, thyme and the saffron.
- Then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, now add the sherry or wine and cook for 1 minute.
- Now pour in the stock and chopped tomatoes. Bring to the boil, stirring occasionally and simmer gently for 18 minutes until rice is just cooked.
- Add the prawns to the pan and simmer for a further 5 mins until the rice and prawns cooked through.
- Season well salt and pepper.
- Now serve in the pan in the centre of the table with the lemon wedges nestled into the top of the rice, sprinkle with the chopped parsley and a further drizzle of SV extra virgin olive oil.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
Schwartz Saffron (4 g)
€7.80€1,950.00/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Roma Risotto Rice (500 g)
€3.69€7.38/kg
Age restricted item
Santa Rita 120 Sauvignon Blanc (75 cl)€13.00€13.00/75cl
SuperValu Chopped Tomatoes (400 g)
€0.70€1.75/kg
Oxo Chicken Stock Cubes 12 Pack (71 g)
Only €1.75
€1.75€24.65/kg
SuperValu Raw King Prawns (160 g)
€3.99€24.94/kg
SuperValu Spanish Spicy Chorizo Ring (200 g)
€3.00€15.00/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
Recipe
Ingredients
- 1tbsp SuperValu extra virgin olive oil
- 3 Shallots, finely chopped
- 2 Cloves garlic, chopped
- 1tsp Smoked paprika
- 1 pinch Saffron (optional)
- 2 Sprigs fresh thyme
- 300g Paella rice
- 3tbsp Dry sherry or white wine (optional)
- 400g can Chopped tomatoes
- 600ml Chicken stock
- 300g Prawns, split in two
- 100g Chorizo sausage
- 1 Lemon, cut into wedges
- Handful of parsley, roughly chopped
Method
- Heat the olive oil in a deep frying pan over a medium heat. Sauté the chopped chorizo, as it cooks you will see it release the oil and beautiful red colour.
- Reduce the heat to low, add the onions and cook slowly until softened, about 6 mins.
- Add the garlic, stir for 1 min, now add the smoked paprika, thyme and the saffron.
- Then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, now add the sherry or wine and cook for 1 minute.
- Now pour in the stock and chopped tomatoes. Bring to the boil, stirring occasionally and simmer gently for 18 minutes until rice is just cooked.
- Add the prawns to the pan and simmer for a further 5 mins until the rice and prawns cooked through.
- Season well salt and pepper.
- Now serve in the pan in the centre of the table with the lemon wedges nestled into the top of the rice, sprinkle with the chopped parsley and a further drizzle of SV extra virgin olive oil.