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Jodes and I made a great Prawn and Chorizo Paella (Pa-aya) from The Good Weekend (The Sydney Morning Herald weekend magazine) a few months ago. It tasted so good that I thought that I would throw the recipe away! So after buying the prawn and chorizo and realising that the recipe was not to be found, my obsessive compulsive stupidity was rescued by the wonders of the Interweb. I found this stonking recipe and we relived the dream. We just followed the directions, put twice as many prawns in and skipped the Scallops. What more could you want?

Here’s a copy of the recipe if the link ever goes down:

RECIPE:

INGREDIENTS:
2 cups chicken broth20 threads saffron (crumbled)
1 tablespoons olive oil
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon fennel seeds (roughly ground in pestle and mortar)
1 chorizo sausage (thinly sliced)
2 medium onions (chopped)
1 garlic clove (finely chopped)
1 medium tomato (coarsely chopped)
3 tablespoons fresh continental parsley (chopped)
1 cup Arborio rice
350g shelled & deveined king prawns
350g shelled & washed scallops
1/2 teaspoon grated fresh lemon peel
lemon wedges to garnish

DIRECTIONS:
Preheat oven to 220ºCAdd the paprika and saffron to the chicken stock and bring to boil, then remove from heat and set aside.In a large oven proof pan, (minimum 12″ width, heat oil over medium-high heat until hot but not smoking. Add chorizo and cook 2 minutes, stirring frequently. With slotted spoon, transfer chorizo to bowl and set aside.In the same pan, add onion, ground fennel seeds and garlic, and cook about 4 minutes or until onions soften slightly. Add half of the tomatoes and 2 tablespoons of the parsley and cook 1 minute. Add rice, stirring to coat well. Pour in warm stock and bring to a vigourous simmer. cook for about 3 minutes till the sauce thickens slightly, shaking the pan occasionally. Add sausage, prawns and grated lemon, stirring them into the rice very carefully, heat until just boiling.Place in oven and bake, uncovered for 12 minutes. Remove from the oven and stir mixture very gently. Place the scallops on top. Cover and bake for 8 minutes longer. Remove from oven. Cover the pan and let paella stand 5 minutes.

SERVING:This is another great meal for show-off’s. Decorate the top of the paella with the leftover tomatoes and parsley and some thinly sliced lemon wedges. Serve with bread.