Paella mit Garnelen und Chorizo; Kochfeld Rezept

Paella with Prawns & Chorizo

An easy to make stovetop paella recipe. This traditional Spanish one-pot rice dish is great for serving guests and also makes for great leftovers. Serves 4 generously.
Course Main Course
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 687 kcal
Autor Elle


  • 4 tablespoons extra-virgin olive oil
  • 4 small yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 sweet pointed red pepper, chopped
  • 1 x 400 g can organic diced tomatoes
  • sea salt, to taste
  • 2 teaspoons smoked paprika pimentón dulce (alternatively sweet paprika)
  • A good pinch of saffron threads
  • 2 cups Spanish paella rice (or risotto rice, such as Arborio or Carnaroli) (400 g)
  • 1 cup dry white wine (250 ml)
  • 3 cups chicken stock, heated (plus more if needed) (750 ml)
  • 1 x 400 g can artichoke hearts, drained and quartered (see tips)
  • 1 cup frozen peas (150 g)
  • 300 g chorizo, sliced (4 small sausages)
  • 10 jumbo tiger prawns, deveined, in their shells
  • 3 tablespoons chopped flat-leaf parsley, to garnish
  • 1 lemon, cut into wedges, for serving


  1. Heat the oil in a 34 cm paella pan over medium heat. Add the onions and sauté until soft, stirring often, for 5-6 minutes.
  2. Stir in the garlic and red pepper. Before it begins to color, add salt to taste, smoked paprika, and saffron. Stir well and cook for 2 minutes. Add the rice, stir well and cook until well coated and glossy (1 minute).
  3. Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.

  4. Let it cook another 20 minutes at medium heat. (if needed add a little broth to keep the rice submerged until the rice on the top is al dente).
  5. Meanwhile, in the last 10 minutes, slowly heat a grill plate, to cook chorizo and prawns.

  6. Brush lightly with oil, then add the chorizo and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Halfway through, add the prawns to same grill plate, and cook, turning occasionally, until cooked through, about 2 minutes per side, depending on size (if using a skillet, cook the chorizo and prawns in batches).

  7. Top the paella with the chorizo and prawns. Let paella rest 5 minutes, covered with a large piece of foil (or lid if you a big one) before you dig in.
  8. Top with parsley and season with sea salt. Serve with lemon wedges. Enjoy!


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