Friday, 27 November 2015

Prawn and chorizo paella

It's ironic in the extreme that I spend 16 years living in Spain and one of my favourite paella recipes comes from Slimming World, but here it is, as seen in the July 2015 magazine. We did make some minor changes. 

Serves 4


2 onions, chopped
3 garlic cloves, finely chopped
50g chorizo, cubed *
2 tsp sweet smoked paprika
2 tsp turmeric
400g dried paella rice
1.5 litres chicken stock
200g frozen broad beans
200g green beans, trimmed and cut into thirds
200g frozen peas
400g raw king prawns, peeled
2 tbsp roughly chopped fresh flat-leaf parsley
Finely grated zest and juice of 1 unwaxed lemon, plus extra wedges to serve
Salt and freshly ground black pepper
Steamed asparagus spears, to serve


Put the onions, garlic and chorizo in a large, deep frying pan (or paella pan, if you have one) and fry gently for 5 minutes, or until the onions are soft. Stir in the spices, cook for 30 seconds, then add the rice. Cook for a further minute, then stir in the stock. Simmer for 15 minutes, until the rice is almost tender - if it gets dry, add a splash more water. (The Slimming World recipe tells you to stir occasionally. From experience, I will tell you not to do so during this stage!)

Add the prawns, broad beans, beans and peas to the dish and cook for another 10 minutes, or until the prawns are cooked. Add the lemon juice and season. Serve garnished with the asparagus, parsley and lemon zest with lemon wedges on the side.

* This quantity of chorizo will work out to just less than 1.5 syns per portion. Always double-check the syn values I give, however, as these do change from time to tim.

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