Premier Prawn & Chorizo Paella

• Heat a large frying pan over high heat with a drizzle 
of olive oil. Cook chorizo, capsicum and onion, 
stirring, until golden, 5-6 minutes. 
• Reduce heat to medium, then add arborio rice, 
paprika spice blend and half the garlic and cook 
until fragrant, 1-2 minutes. 
• Add the water and stock concentrate and bring to 
the boil, then remove from the heat.   

• Transfer paella mixture to a baking dish. 
• Cover tightly with foil and bake until liquid is  
absorbed and rice is ‘al dente’, 24-28 minutes.

TIP: ‘Al dente’ rice is cooked through but still 
slightly firm in the centre.

• Meanwhile, in a second large frying pan, heat a 
drizzle of olive oil over medium-high heat. 
• Cook tail-on prawns, half the butter and the 
remaining garlic, tossing, until pink and starting to 
curl up, 3-4 minutes. 
• Remove from heat, then add a good squeeze of 
lemon juice. Season to taste with salt and pepper.

• To the paella mixture, stir through parsley and the 
remaining butter until combined.
•  Add a splash of water (if needed), to loosen the 
paella. Season to taste. 
• In a large bowl, combine spinach & rocket mix, 
apple and a drizzle of olive oil. Season to taste.