King Prawn, Chicken and Chorizo Paella by BBQ Explorers

Fancy trying something new? Well here is another excellent example of how to shake up the way you use your bbq with a King Prawn, Chicken and Chorizo Paella by BBQ Explorers.

We love this modern take on paella, which yields a flavourful, delicious meal that even your kids will enjoy!

If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

BBQ Explorers say:

“The Proware Kitchen Stainless Steel Sauté Pan is ideal for this paella dish, which is both tasty and easily created on your bbq. Ideal for a summer meal outdoors.

Some people are very protective about their favourite paella recipes and sticklers for traditional ingredients. I’m sure that I’m breaking a lot of rules here but who cares! Our recipe is delicious.

It’s a great summer meal to eat outdoors with family and friends.”

Serves: 4

---

Ingredients

• 300g fresh peeled cooked prawns
• 5 skinless, boneless chicken thighs
• 200g chorizo
• 1 litre of fish stock
• 4 garlic cloves
• 1 onion
• 1 carrot
• 30g of fresh flat-leaf parsley
• Rapeseed oil
• 2 teaspoons smoked paprika
• 1 yellow pepper
• 1 red pepper
• 1 tablespoon of tomato puree
• 350g of paella rice
• 150g frozen peas
• 2 lemons

---

Equipment

• ProWare Stainless Steel Tri-Ply 24cm Sauté Pan
• Knife
• Chopping board
• Meat thermometer (optional)

---

Cooking Method

1. Place your sauté pan over your bbq coals and add two tablespoons of rapeseed oil and let the pan heat up.
2. Add the chopped chorizo to the pan and cook for five minutes, then remove the fried pieces and put them to one side.
3. In the infused oil, cook the roughly chopped onion for five minutes and add the finely chopped garlic and carrot.
4. Next, slice the chicken into pieces and add it to the pan along with the smoked paprika and cook it for around 6 minutes.
5. Deseed and chop the two peppers and add to the pan with the tomato puree for a further 4 minutes.
6. Stir in the paella rice for one minute so that it absorbs all the tasty flavours, and then add the fish stock and the cooked chorizo. Give the mix a stir, place the lid onto the sauté pan and cook for another 20 minutes.
7. Check that the rice is almost cooked, add the frozen peas and put the lid back on to cook for three minutes before adding the king prawns. Stir them in and cook for a further five minutes with the lid on.
8. Finally, season well, chop the flat-leaf parsley, scatter over the paella and serve it with lemon slices for squeezing over this fantastic dish.

It’s a great summer meal to eat outdoors with family and friends and we know we’ll be cooking it all summer!