Ultimate King Prawn and Chorizo Paella
with Lemon Rocket Salad and Parsley
Looking for a taste of everyday luxury? This Ultimate King Prawn and Chorizo Paella is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
90 grams
Diced Chorizo
(Contains Milk)
1 sachet(s)
Smoked Paprika
175 grams
Risotto Rice
10 grams
Chicken Stock Paste
1 sachet(s)
Smoky Base Paste
½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
150 grams
King Prawns
(Contains Crustaceans)
25 grams
Sun-Dried Tomato Paste
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
600 milliliter(s)
Boiled Water for the Rice
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins.
Stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.
Stir in the sugar and boiled water for the rice (see pantry for amount), chicken stock paste and the smoky base paste into the rice. Bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, zest and quarter the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).
Meanwhile, in a large bowl, combine the sugar and olive oil for the dressing with a good squeeze of lemon juice. Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Turn the heat down to medium-high, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins.
Once cooked, remove the prawns and pepper from the heat and add a squeeze of lemon juice. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When your paella is cooked, remove it from the oven and stir through the prawns, pepper, sun-dried tomato paste, lemon zest and half the parsley.
Taste and season with salt, pepper, or more lemon if needed. Add a splash of water to loosen the paella if needed.
When everything's ready, toss the rocket through the dressing.
Share your ultimate king prawn and chorizo paella between your bowls. Serve the lemon rocket salad on the side.
Finish with a sprinkle of the remaining parsley over the paella.
Enjoy!
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