Chorizo And Prawn Brown Rice Paella Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large paella pan or skillet over medium heat.
• STEP 2.Add the chorizo and cook until it starts to release its oils and becomes crispy.
• STEP 3.Add the onion, bell pepper, and garlic to the pan and sauté until they are softened.
• STEP 4.Stir in the smoked paprika, turmeric, and saffron threads, and cook for another minute to release their flavors.
• STEP 5.Add the brown rice and stir to coat it with the spices and oils.
• STEP 6.Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 7.Meanwhile, season the prawns with salt and pepper.
• STEP 8.In a separate pan, heat some olive oil over medium-high heat and cook the prawns until they turn pink and are cooked through.
• STEP 9.Once the rice is cooked, remove the paella pan from the heat and let it sit for a few minutes.
• STEP 10.Gently stir in the cooked prawns and garnish with fresh parsley.
• STEP 11.Serve the Chorizo and Prawn Brown Rice Paella hot, straight from the pan.

Cooking Tips

• Use high-quality chorizo for the best flavor.
• Feel free to add other vegetables like peas, carrots, or artichokes to the paella.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Make sure to let the paella sit for a few minutes before serving to allow the flavors to meld together.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the paella in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
• Serve the reheated paella with a squeeze of lemon juice for a burst of freshness.