Kamado Gerechten
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Fish

Chorizo and prawn paella

A colourful kamado paella in which the rice absorbs the flavour of chorizo, saffron and the fire.

Preparation

20 min

On the fire

40 min

Servings

4

Level

Intermediate

Paella with chorizo, prawns and peas

Method

  1. 1

    Step 1

    Fry the chorizo in olive oil until it releases its fat and colours at the edges.

  2. 2

    Step 2

    Add the onion and pepper, soften, then stir in the garlic and smoked paprika.

  3. 3

    Step 3

    Add the rice, coat it in the chorizo oil and stir in the tomatoes.

  4. 4

    Step 4

    Pour in the warm saffron stock and spread the rice evenly.

  5. 5

    Step 5

    Cook gently without stirring until most of the liquid has been absorbed.

  6. 6

    Step 6

    Add the prawns and peas and cook for another 6–8 minutes.

  7. 7

    Step 7

    Rest for 5 minutes and serve straight from the pan.

Firemaster tip

Open the lid as little as possible and control the heat with the vents. Stable heat gives a more predictable and juicy result.