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Sausage and prawn paella

Sausage and prawn paella

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Paella is much easier to make than risotto because you add all the stock at the beginning. This version with chorizo and prawns calls for saffron. Splash out on a box of good quality saffron as it lasts ages.

Serves: 4
Cooking time: 50 mins
Skill level: Easy peasy

Ingredients

1tbsp sunflower oil
225g (8oz) chorizo sausage, diced
1 onion, peeled and chopped
4 celery stalks, chopped
Few strands of saffron
225g (8oz) paella rice
850ml (1 1/2pt) hot chicken or vegetable stock
180g packet king prawns, peeled with tails left on
1tsp paprika

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Method

1 Heat the oil in a large deep frying pan and fry the chorizo sausage for 2-3 mins, until browned. Remove with a slotted spoon and set aside. Add the onion and celery to the pan and fry gently for 5-10 mins until softened.
2 Stir in the rice and cook for 1 min then pour in the stock. Bring to the boil then reduce the heat to a simmer. Add the saffron and cook for 20-25 mins, stirring frequently, until the rice is almost tender and nearly all the liquid has been absorbed.
3 Add the chorizo and prawns to the pan and cook for a further 5-6 mins. Season to taste with salt and freshly ground black pepper and serve in warmed bowls sprinkled with the paprika.

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Nutritional information per portion

Calories 595(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.