Chorizo & Prawn Paella


  • 2 cups fish or chicken stock
  • Large pinch saffron threads
  • 1 tablespoon olive oil
  • 12 fresh de-veined green prawns
  • 1 red onion peeled and chopped
  • 1¼ cups paella or medium grain rice
  • 250g Don Diced Chorizo
  • 1 cup frozen green peas
  • ½ red capsicum sliced
  • ½ cup fresh parsley leaves

Chorizo & Prawn Paella

Ready in

Be inspired by this Spanish favourite! Escape to the flavours of Spain with this delicious chorizo and prawn paella.



  1. Heat fish or chicken stock in a medium saucepan until boiling, add saffron threads and set aside.
  2. Pan-fry green prawns in olive oil until just turning pink. Remove from pan and set aside. Add red onion to pan and cook for 1-2 minutes until onion is tender. Stir in rice and Don Chorizo, cook on a medium heat for 1-2 minutes until rice has changed colour.
  3. Add heated stock and bring to the boil stirring continually. Reduce heat and cover and simmer for 15-20 minutes, stirring occasionally.
  4. Stir in frozen peas and red capsicum and cook uncovered for a further 5 minutes. Top with cooked prawns, cover and allow to stand for 5 minutes.
  5. Serve garnished with parsley leaves.