Australian Prawn Recipes

Australian Prawns

Australian prawn & chorizo paella

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Australian prawn and chorizo paella recipe
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients

 12 large green Australian Prawns
 1 tbsp olive oil
 1 onion finely chopped
 4 cloves garlic, crushed
 2 air dried chorizo, sliced
 2 tsp smoked paprika
 1 pinch saffron threads
 4 ½ cups chicken stock
 2 paella rice
 Sea salt & cracked black pepper
 2 cups parsley leaves
 1 lemon, peeled & segments removed
 1 tbsp olive oil
 1 tbsp red wine vinegar
 Store-bought aioli, to serve

Method

1

Heat oil in a large deep-frying pan over a high heat.

2

Add the onion, garlic and chorizo and cook for 2-3 minutes or until lightly golden.

3

Add the paprika and saffron & cook stirring for a further minute.

4

Add 4 cups of stock, stir and bring to the boil.

5

Add the rice and stir to even the mixture.

6

Peel and devein prawns leaving tails intact.

7

Push the prawns into the mixture, reduce the temperature to low and cook, without stirring for 15 minutes.

8

Increase the temperature to medium and cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente.

9

Season with salt and pepper and remove from the heat. Cover surface with a clean towel and allow to rest for 10-15 minutes or until the liquid is absorbed and the prawns are cooked through.

10

Place the parsley, lemon segments, olive oil and red wine vinegar into a bowl and toss to combine.

11

Serve paella topped with parsley salad and aioli.

Serves 4.
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Ingredients

 12 large green Australian Prawns
 1 tbsp olive oil
 1 onion finely chopped
 4 cloves garlic, crushed
 2 air dried chorizo, sliced
 2 tsp smoked paprika
 1 pinch saffron threads
 4 ½ cups chicken stock
 2 paella rice
 Sea salt & cracked black pepper
 2 cups parsley leaves
 1 lemon, peeled & segments removed
 1 tbsp olive oil
 1 tbsp red wine vinegar
 Store-bought aioli, to serve

Directions

1

Heat oil in a large deep-frying pan over a high heat.

2

Add the onion, garlic and chorizo and cook for 2-3 minutes or until lightly golden.

3

Add the paprika and saffron & cook stirring for a further minute.

4

Add 4 cups of stock, stir and bring to the boil.

5

Add the rice and stir to even the mixture.

6

Peel and devein prawns leaving tails intact.

7

Push the prawns into the mixture, reduce the temperature to low and cook, without stirring for 15 minutes.

8

Increase the temperature to medium and cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente.

9

Season with salt and pepper and remove from the heat. Cover surface with a clean towel and allow to rest for 10-15 minutes or until the liquid is absorbed and the prawns are cooked through.

10

Place the parsley, lemon segments, olive oil and red wine vinegar into a bowl and toss to combine.

11

Serve paella topped with parsley salad and aioli.

Serves 4.
Australian prawn & chorizo paella