Wednesday, January 05, 2011
While I'm not too sure if this is true paella (Since i didnt use the correct rice or pan!), this one pan dish was made with absorption method. Chorizo and prawns are such a great fit together, then the flavours seem to be absorbed so easily by the rice. I heated up stock before hand and just pour it into the pan when the rice is ready to be cooked.
Nonetheless, it was a easy meal to make, without fuss but with hot flavours.
Garlic Chorizo Prawn Paella (Serves 4)
2 cups of rice
3 cups of chicken stock heated up
1 tablespoon of garlic
1 chorizo sliced thinly
around 150 grams of shelled prawns
2 cups of frozen peas
1 cup of sliced mushrooms
2 tsp of smoked paprika
1 tsp of mixed spice
1/2 tsp of chili powder
Saute garlic and chorizo till chorizo is cooked. Add prawns and fry to slightly pink. Toss in rice, coating it with the essence in the pan. Ladle stock into pan and cook rice till fluffy. Toss in peas, mushrooms and all the spices. Simmer for another 5-10 mins. Taste and season accordingly.