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Sundried tomato, prawn & chorizo paella

Sundried tomato, prawn & chorizo paella

This could quite possibly be one of the most flavoursome dishes you have had in a long time. Real Spanish comfort food packed with protein and spiced with paprika.

By HealthyJon

  • Serves 4

  • 20 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free and gluten-free

Smoky Spanish-style Grains & Rice


  • 2 x pouches of Merchant Gourmet Spanish Style Grains & Rice
  • 2 cups of vegetable stock
  • 100g Spanish chorizo
  • 150g raw shrimp
  • 2 tbsp. of tomato paste
  • 1 small handful of sun dried tomatoes
  • 1 onion
  • 4 cloves of garlic
  • 1 handful of chopped parsley
  • 2 tbsp. of olive oil
  • 1 tsp. of smoked paprika
  • ½ tsp. turmeric
  • ½ tsp. red chili flakes
  • 1 red chilli (medium)
  • ½ a lemon


1.Heat a large sauté pan over medium heat. Add the olive oil. When oil is hot, add the chopped onion and cook for 5 minutes, until soft and golden. Add the garlic and cook for a further 30 seconds.

2.Add the tomato paste and continue to cook for 2- 3 minutes.

3.Add the; paprika, turmeric, chilli flakes and sliced fresh chilli, stir in.

4.Add the rice and stir fry until the rice is completely coated with the oil and spices.

5.Stir in the stock and bring to a simmer.

6.Reduce to a low heat and simmer for 10 minutes.

7.Add in the sliced chorizo and cook for 5 more minutes.

8.Carefully place the shrimp on top. You will need to press them into the rice slightly with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 minutes or until liquid has evaporated.

9.Sprinkle the chopped parsley on top and serve with a squeeze of fresh lemon and sun dried tomatoes.

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