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How to make Paella with chorizo, prawns & butternut pumpkin

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 200g chorizo, from the deli, halved lengthways, cut into 1cm-thick slices
  • 250g butternut pumpkin, peeled, seeded & cut into 1.5cm pieces
  • 2 medium brown onions, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 teaspoons smoked paprika
  • Pinch of saffron threads
  • 2 cups medium-grain rice
  • 3 1/2 cups chicken stock
  • 500g raw banana prawns, peeled, deveined, tails left on
  • 1 tablespoon chopped fresh parsley
  • 2 lemons, each cut into 4 wedges

Method

  • Step 1 Position the rack in the bottom third of the oven and preheat to 190°C or 170°C fan.
  • Step 2 Heat the paella pan over medium heat. Add the oil, then add the chorizo and cook for 2 mins, or until beginning to brown. Add the pumpkin, onions, and capsicum and cook for 6 mins, or until the onions soften. Add the garlic, paprika, and saffron and cook for 2 mins, or until the garlic is tender. Stir in the rice to coat completely. Pour in the stock and stir to mix well. Season with salt and pepper.
  • Step 3 Cover the pan with foil, and bake paella in the oven for 25 mins, or until the rice is nearly tender. If necessary, use a fork to stir any uncooked rice into the paella, then nestle the prawns into the paella. Bake uncovered for 6-8 mins, or until the prawns are just cooked through. Stand for 5 mins. Garnish with the parsley and lemon wedges, and serve.