Oven Baked Prawn and Chorizo Paella
For years, I assumed making paella was too tricky to try at home – until I started baking it in the oven. Paella is a celebration of bold flavours, and while purists might disagree about adding chorizo, I believe that when flavours work this well together, it’s worth bending the rules.
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The recipe
Oven Baked Prawn and Chorizo Paella
Ingredients
Serves 4
You will need
Method
Preheat the oven to 180°C fan/200°C conventional.
Place the pinch of saffron into the hot stock to infuse and leave somewhere warm.
Fry the onion in a little oil, and when soft, add the garlic and chorizo.
Cook until the oils start releasing from the chorizo, then add the smoked paprika and stir. Add the rice and mix well. Pour in the wine and stir. Now add the hot stock including the saffron to the rice, season generously and carefully stir.
Place it in the oven for 20 minutes.
20 minRemove from the oven and nestle the prawns into the rice, then return to the oven for 10 to 15 minutes. If it’s looking a little dry and the rice isn’t cooked add a little extra stock and cook for a bit longer.
10 to 15 minFinish with parsley and serve with lemon wedges.
Tip
The better your stock, the tastier the paella. An amazing fish or seafood stock will really take this up a notch.
https://www.simplyfoodbymandy.co.uk/post/oven-baked-prawn-chorizo-paella
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Preheat the oven to 180°C fan/200°C conventional.
Place the pinch of saffron into the hot stock to infuse and leave somewhere warm.
Fry the onion in a little oil, and when soft, add the garlic and chorizo.
Cook until the oils start releasing from the chorizo, then add the smoked paprika and stir. Add the rice and mix well. Pour in the wine and stir. Now add the hot stock including the saffron to the rice, season generously and carefully stir.
Place it in the oven for 20 minutes.
20 minRemove from the oven and nestle the prawns into the rice, then return to the oven for 10 to 15 minutes. If it’s looking a little dry and the rice isn’t cooked add a little extra stock and cook for a bit longer.
10 to 15 minFinish with parsley and serve with lemon wedges.