If you have never made paella, now’s your chance. We combine fresh, cleaned Aussie prawns from De Costi, smoky chorizo and seasonal veg to make a wonderful dish everyone will enjoy. 

40 Minutes.  Dairy Free.  Super Easy.

Serves 2

1 chorizo (100g)
300g Australian prawns
1 clove of garlic
1 small brown onion
3/4 cup medium grain rice
1 tinned Italian diced tomatoes (400g)
1 teaspoon white sugar
1 teaspoon smoked paprika
1  small natural chicken stock cube
75g green beans
1 small red capsicum
3 sprigs parsley
1 lemon

Prepare stock & vegetables
Fill and bring kettle to the boil. Once boiled dissolve stock cube provided in a jug of 300ml boiled water. Crush and finely chop garlic. Peel and finely dice onion. Top and tail beans and slice into 1cm pieces. Deseed capsicum, quarter and cut into 0.5cm strips.

Prepare chorizo
Slice the chorizo into 0.5cm slices. Set aside until needed.

Cook paella
Heat 1 tablespoon of oil in a large sized non-stick pan over a medium heat. Add onion, garlic and paprika then stir and cook for 2 minutes. Add the chorizo and brown on all sides. Add rice, 1/2 tinned tomatoes, capsicum, sugar and stock. Stir and season to taste. Bring to the boil and then reduce to a low heat, cover with a lid and cook for a further 15 minutes. Add the prawns and beans, but do not stir. Cook for another 8 - 10 minutes with the lid on until the beans are to your liking and rice has absorbed all liquid.

To serve
Place on a plate and sprinkle with roughly chopped parsley and a squeeze of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
previous / next