This paella recipe packs major flavour with minimum prep time
Congrats on making it to the weekend! We have the bank holiday stretching out before us and all we want is to make the most of it – even if the weather is still quite cold with plenty of rain showers.
That's why this is the perfect time to make this super quick and tasty paella recipe! Transport yourself to the sunny depths of Spain with a little chorizo, spice and the dreamy smell of a sizzling paella!
You’ll need…
175g chorizo ring
150g king prawns, cooked and peeled
1 onion
1 handful parsley
2 tomatoes
1 green pepper
1 zest and juice lemon
350ml chicken or vegetable stock
300g couscous (or cooked basmati rice)
Salt and pepper
1tbsp Olive oil
Place couscous in a large bowl and pour in stock. Cover with a plate to steam and set aside for 10 minutes.
In a pan over medium heat, pour and heat olive oil before adding chopped onions. Allow them to brown, before tossing is chopped chorizo.
Next, add chopped peppers into the pan and allow to soften, stirring continuously.
Add in prawns and chopped tomatoes and stir for 4-5 minutes.
Pour couscous into the pan, mixing well so it absorbs the flavours.
Grate lemon zest into pan before juicing half a lemon over the mixture.
Sprinkle salt and pepper and stir. Garnish with fresh shredded parsley and voila! The speediest paella ever produced!
