James Strawbridge
Smoky Chorizo, Prawn & Mussel Paella
Info
A smoky Spanish classic packed with prawns, mussels, chorizo, and vibrant sweet smoked paprika — perfect for sharing or a hearty family meal.Ingredients
Method
Ingredients
- 300g paella or arborio rice
- 200g raw prawns, peeled
- 500g mussels, cleaned and debearded (optional)
- ½ stick of chorizo, sliced
- 1 red pepper, diced
- 1 shallot, diced
- 1 tbsp olive oil
- 1 litre chicken stock
- A generous pinch of saffron
- 2–3 tsp Bart Sweet Smoked Paprika
- A handful of fresh parsley, chopped
- 1 lemon, cut into wedges
- Optional: 4-6 whole shell-on crevettes for topping
Method
1. Warm the chicken stock in a pan and add a generous pinch of saffron. Allow to steep and infuse while you prep the paella.
2. In a large paella pan or wide frying pan, heat the oil over medium heat. Add the shallot, diced red pepper, and sliced chorizo. Cook for 5-10 minutes until softened and the chorizo releases its oils.
3. Stir in the rice and cook for 1–2 minutes to toast slightly. Add 1 more tablespoon of Bart Sweet Smoked Paprika and stir to coat the grains.
4. Pour in the saffron-infused stock. Stir once, then leave it alone to simmer gently for around 15 minutes—don’t over-stir; let the crust (socarrat) form at the base.
5. After 15 minutes, add the prawns and mussels. Nestle the mussels hinge-side down into the rice. If using crevettes, place them on top now. Sprinkle with a final hit of sweet smoked paprika.
6. Cover loosely with foil or a lid and cook for another 8-10 minutes until mussels have opened and prawns are cooked. Discard any mussels that stay closed.
7. Squeeze over fresh lemon juice and scatter with freshly chopped parsley to serve. Bring to the table for everyone to dig in.
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