A beautiful one-pan dish that is PERFECT for your Christmas lunch or dinner! This Prawns and Chorizo Christmas Paella is colourful, full of flavour and loaded with so many fresh prawns! This is the main dish that is the centrepiece of many celebrations, and guaranteed to wow your guests.
Ingredients to make this Prawns and Chorizo Christmas Paella
Rice
For this recipe, I used Calasparra Paella Rice that you can purchase on Amazon HERE or you can find other brands of Bomba rice from your local delicatessen or specialty grocery stores.
Some common questions:
What rice can I use for paella?
The typical rice that is used for paella in Spain is generally the Bomba or Calasparra variety. Both of these rice types are grown in the south of Spain near Murcia, in the Calasparra region.
The main feature of Bomba and Calasparra rice is that it has a very high absorption rate. The rice can soak up all the flavours of the paella without losing its shape or falling apart. That is what makes Bomba or Calasparra rice perfect for Paella!
Can I use Arborio rice instead of Paella Rice?
You can, if you really can’t get a hold of Bomba Rice. The main difference here is that Arborio is much more of a creamy rice as it’s commonly used to make risotto, so the final result will be different texture wise.
Prawns
For this Prawn and Chorizo Paella, I used Australian fresh large green banana prawns. I usually buy them whole and raw. I boil them in salted water then cool them down immediately and generously top the paella with them. The more the better! You can use whatever prawn/shrimp type you prefer.
Chorizo
I used fresh chorizo sausages that I found at my local deli. I have found that it’s not easy to find authentic dried chorizo imported from Spain (unless you can find a Spanish / Latin American deli) and many of the chorizo versions I have tried lack a bit of depth of flavour with the garlic and paprika especially, hence why I add more of these ingredients in the recipe.
TIP: If you can get a hold of dried chorizo, halve the quantity as the flavour is generally stronger than in the sausages.
Saffron & Smoked Paprika
To give the rice the authentic yellow tinge and add some smokiness from the paprika.
Other ingredients needed
- Onion
- Garlic
- Peppers
- Green Peas
- Water or Chicken / Vegetable Stock (I used water and stock cubes in the recipe)
- Tinned Tomatoes
- Lemon Wedges & Chopped Parsley to serve
- Salt, Pepper & Olive Oil
Equipment needed: A Paella Pan!
For this recipe, I use my trusted 17 inch / 43 cm Carbon Steel Paella Pan. You can pick one up from Amazon, like THIS ONE, or from your local homeware store.
TIP: Don’t have a paella pan? A large pot will also work and you can serve the rice individually as you would a risotto and top with your garnishes.
For a smaller serving of the paella eg. for 4 people, you could also use a large cast iron skillet or pan and garnish it as you would a paella.
How to make this Prawns and Chorizo Christmas Paella
Cook the Prawns
First thing, to cook the prawns. Bring to the boil a large pot of generously salted water and boil the prawns for 4-5 minutes till cooked. Strain immediately and place in a bowl with some ice to cool and stop cooking. Set aside.
Fry the chorizo
Heat some olive oil in the paella pan over your largest burner over the stove and start by frying the sliced chorizo till golden and crispy for 5 minutes.
Add the vegetables
To the chorizo, add the garlic, peppers, and onions and fry gently while constantly stirring for 10 minutes. Season with some salt and pepper.
Add the rice, tinned tomatoes and stock
Once the vegetables have softened and caramelized, add the rice, the tinned tomatoes, and 800 ml of water (fill the tin from the tomatoes twice), Add the stock cubes, salt, paprika, and saffron and give everything a good stir.
Cook the rice gently
The rice will look very watery at this stage, once everything has started to bubble again, turn the heat to low and keep stirring from the edges of the pan to the middle, for 10 minutes. Make sure every grain of rice gets the same love to cook evenly.
After 10 minutes the rice should almost be cooked. The rice should still have a bite to it and you can add another cup of water to continue cooking while stirring for 4-5 minutes.
Add the peas
Add the peas and continue stirring. Give or take 1-2 extra minutes till the rice is cooked to your liking.
Add the prawns, garnish & serve
The paella is ready! Take it off the heat and top with lemon wedges (delicious squeezed over the rice), the cold prawns fresh chopped parsley, and some olive oil. Place it in the centre of the table and let everyone help themselves.
I promise there won’t be much left! Enjoy and hope it’s a spectacular Christmas!
Loved this Prawns and Chorizo Christmas Paella? Want more?
Love rice dishes? Then check out my recipes of Bacon Pumpkin Risotto & Pumpkin Arancini!
Prawns and Chorizo Christmas Paella
Equipment
- 1 17 inch Carbon Steel Paella Pan
Ingredients
- 800 gr Raw Prawns, shells on
- 3 Raw Chorizo Sausages (Sliced in 2 cm pieces)
- 2 Red Peppers (Diced)
- 6 Garlic Cloves (Thinly Sliced)
- 1 Red Onion ((1 large or 2 small), diced)
- 2 cups Rice (Bomba variety)
- 1 litre Water or Unsalted Chicken or Vegetable Stock
- 2 Stock Cubes
- 1 can Diced Tomatoes (400 g tin)
- 1 Pinch Saffron
- 1 Tbsp Smoked Paprika
- 1 Cup Green Peas (Thawed)
- 1 Lemon (Cut into wedges)
- 1 bunch Parsley (finely chopped)
- 8 tbsp Extra virgin Olive Oil
- 1 tsp Salt (and more to season if needed)
- Ground Pepper (to taste)
Instructions
- For the Prawns: Bring to the boil a large pot of generously salted water and boil the prawns for 4-5 minutes till cooked. Strain immediately and place is a bowl with some ice to cool and stop cooking. Set aside.
- Heat 6 tablespoons of olive oil to the paella pan over your largest burner on the stove and start by frying the sliced chorizo till golden and crispy for 5 minutes.
- Add the garlic, peppers and onions and fry gently while constantly stirring for 10 minutes. Season with some salt and pepper.
- Once the vegetables have softened and caramelized, add the rice and the tinned tomatoes and 800 ml of water or stock (fill the tin from the tomatoes twice). Add the stock cubes, 1 teaspoon of salt, the paprika, saffron and give everything a good stir.
- The rice will look very watery at this stage, once everything has started to bubble again, turn the heat to low and keep stirring in a circular motion from the edges of the pan to the middle, for 10 minutes. Make sure every grain of rice gets the same loving to cook evenly.
- After 10 minutes the rice should almost be cooked. The rice should still have a bite to it and you can add another cup of water on continue cooking while stirring for 4-5 minutes.
- Add the peas and continue stirring. Give or take 1-2 extra minutes till the rice is cooked to your liking. Season more if needed.
- Take it off the heat and top with lemon wedges (delicious squeezed over the rice), the cold prawns and fresh chopped parsley and some olive oil. Place in the centre of the table and let everyone help themselves.
