A one-pot rice dish loaded with prawns and chorizo, a popular coastal Australian dinner that leans on Spanish technique.
This one-pot rice dish reflects how thoroughly Spanish and Mediterranean cooking techniques have been absorbed into Australian coastal home cooking, particularly around the country's abundant fresh prawns. Chorizo is cooked first to render its paprika-red fat, which becomes the base the rice cooks in, picking up color and smoky flavor before any stock is added. The rice is toasted briefly in the chorizo fat, then simmered in stock without stirring, which lets a light crust called socarrat form on the bottom of the pan, a texture prized in proper paella and worth the patience to achieve. Prawns are added only in the final few minutes since they cook fast and turn rubbery if added too early. Finished with a squeeze of lemon and a scatter of parsley, this dish captures a lot of paella's character in a simpler, more forgiving format suited to a home stovetop rather than a wide paella pan over an open flame.
Serves 4
Heat oil in a wide, shallow pan over medium heat. Cook chorizo 4-5 minutes until it releases its red-tinted fat.
Add onion and bell pepper and cook 7-8 minutes until soft, then add garlic and cook 1 minute more.
Stir in rice, smoked paprika and saffron if using, cooking 2 minutes to coat the grains in the chorizo fat.
Pour in the stock and bring to a boil, then reduce to a steady simmer without stirring.
Don't stir the rice once the stock is added — leaving it undisturbed is what allows a crisp socarrat crust to form on the bottom.
Cook uncovered for 15-18 minutes until most of the liquid is absorbed and the rice is nearly tender.
Nestle the prawns into the rice and scatter peas over the top. Cook 5-6 minutes more until the prawns turn pink and opaque.
Let the pan rest off heat for 5 minutes, then serve with lemon wedges and a scatter of parsley.
Let the rice cook undisturbed once the stock goes in — resisting the urge to stir is what allows the prized crispy bottom layer to form.
Add the prawns only in the last 5-6 minutes; they turn tough and rubbery if they cook alongside the rice the whole time.
Use a wide, shallow pan rather than a deep pot so the rice cooks in a thin, even layer and the liquid reduces properly.
Add mussels or squid for a fuller seafood mix.
Skip the chorizo for a lighter seafood-only version, using extra smoked paprika for depth.
Use brown rice for a heartier, higher-fiber version, adjusting the liquid and cooking time upward.
Refrigerate up to 3 days. Reheat in a covered skillet with a splash of stock over low heat; seafood dishes don't freeze particularly well.
This dish reflects Spanish culinary influence absorbed into Australian coastal cooking, particularly through the popularity of paella-style rice dishes at seafood restaurants and home tables in coastal cities where fresh prawns are abundant year-round.
Yes — thaw them fully in the fridge and pat dry before adding them to the pan so they sear rather than steam.
It's optional; smoked paprika alone still gives good color and flavor, though saffron adds a distinct aroma if you can find it.
This usually means the heat was too low or the rice was stirred during cooking — keep a steady simmer and leave the pan undisturbed for the final stretch of cooking.
Per serving (400g / 14.1 oz) · 4 servings total
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