Australian Prawn And Chorizo Paella


Dive into the bold flavours of our Australian Prawn and Chorizo Paella. This classic Spanish dish is elevated with juicy, wild-caught Australian prawns and spicy chorizo, cooked with saffron-infused rice. The rich and aromatic blend is studded with peas and capsicums, offering a colourful and satisfying meal. Perfect for sharing, this paella brings a festive and flavourful experience to your table.

  • 12 large raw wild Australian Prawns
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 4 cloves garlic, crushed
  • 2 air dried chorizo, sliced
  • 2 teaspoons smoked paprika
  • 1 pinch saffron threads
  • 4 ½ cups chicken stock
  • 2 cups paella rice
  • Sea salt & cracked black pepper
  • 2 cups parsley leaves
  • 1 lemon, peeled & segments removed
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Store-bought aioli, to serve
  1. Heat oil in a large deep-frying pan over a high heat.
  2. Add the onion, garlic & chorizo & cook for 2-3 minutes or until lightly golden.
  3. Add the paprika & saffron & cook stirring for a further minute.
  4. Add 4 cups of stock, stir & bring to the boil.
  5. Add the rice & stir to even the mixture.
  6. Peel & devein prawns leaving tails intact.
  7. Push the prawns into the mixture, reduce the temperature to low & cook, without stirring for 15 minutes.
  8. Increase the temperature to medium & cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente. Season with salt & pepper & remove from the heat.
  9. Cover surface with a clean towel & allow to rest for 10-15 minutes or until the liquid is absorbed & the prawns are cooked through.
  10. Place the parsley, lemon segments, olive oil & red wine vinegar into a bowl & toss to combine.
  11. Serve paella topped with parsley salad & aioli.


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