RECIPE: Chris Baber’s Easy Prawn Paella with Garlic Mayo

If you fancy trying one of the recipes from Chris Baber's new book, give this easy prawn paella a go. It’s a fuss-free one-pan wonder – so much flavour with very little effort...
Chris Baber Recipe
Photo Credit: Haraala Hamilton

Serves 2 

 

For the paella

1 tbsp extra virgin olive oil

75g chorizo, diced

2 onions, diced

1 large red pepper, diced

2 garlic cloves, chopped

350g paella rice

1 tbsp smoked paprika

950ml fish or chicken stock

400g raw king prawns

350g frozen peas, defrosted

1 small bunch of flat leaf parsley, chopped

1 lemon, juice of 1⁄2, 1⁄2 cut into 4 wedges

Salt and pepper

 

For the garlic mayo

2 tbsp mayonnaise

1 garlic clove, crushed or grated

Squeeze of lemon juice

 

Method

Mix together the mayo, grated garlic and a squeeze of lemon juice and set aside.

Heat the oil in a large non-stick frying pan over a medium heat.

Fry the chorizo, onion, pepper and garlic with a pinch of salt and pepper for 5 minutes until the onion has softened and the oils have been released from the chorizo.

Stir in the rice and paprika and cook for a couple of minutes, coating each grain of rice in the oil.

Add the stock, increase the heat and bring to boil.

Reduce the heat to medium-low, cover loosely and simmer for about 15 minutes, stirring now and again.

If it becomes very dry, add a splash of water.

Stir in the prawns and peas and cook for 5 minutes or until the prawns are pink.

Stir in the parsley and lemon juice.

Serve with a wedge of lemon and dollop of garlic mayo.


Recipe extracted from Easy by Chris Baber (Ebury, £16.99), published 7 April 2022.

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