High Protein Prawn And Chorizo Paella [Bulkbites.com]
- Servings: 2
- Time: 30 minutes
Try this recipe if you are looking for a satisfying and comfortable dinner recipe after your workout. This paella recipe is cooked with prawns and chorizo and it tastes amazing. The fiery flavor of paprika and chorizo balances the sweetness of prawn and rice. For me it’s a comfort meal recipe that is packed with protein, essential fatty acids, complex carbohydrates, vitamins and minerals. Serve with Greek yogurt and enjoy your supper with minimal effort.
Nutrition
- calories: 526
- protein: 27
- carbs: 66
- fat: 17
- saturated fat: 5.24
- polyunsaturated fat: 1.86
- monounsaturated fat: 7.69
- cholesterol: 29
- sodium: 653
- potassium: 464
- dietary fiber: 5.29
- sugars: 3.41
- vitamin a: 45
- vitamin c: 5
- calcium: 66
- iron: 4
- magnesium: 0
- complex carbs: 57.3
- other fats: 2.21
Ingredients
- 1 pack, 12 prawns Prawns, raw, uncooked cleaned and devained
- 1 tbsp chopped Shallots, raw
- 1 tbsp chopped Garlic
- 1 link Chorizo, pork and beef
- 1 fl oz Alcoholic beverage, wine, cooking
- 0.5 cup Rice, brown, long-grain, raw
- 1 1 tsp Smoked Paprika
- 1 1 tsp red chili flakes
- 1 medium Bell pepper (green/yellow/red)
- 1 tbsp, leaves Spices, thyme, dried
- 1 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
- 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
- 1 dash Salt, table
- 1 tbsp Spices, pepper, black
- 1 tsp Oil, olive, salad or cooking
Instructions
- Heat oil in a large skillet; add onion and garlic cook until translucent.
- Add chopped chorizo and cook until oil is released. Add paprika, chili powder, thyme and rice. Stir well to mix all the ingredients. Add wine and cook on high heat to burn off the alcohol.
- Add chopped bell pepper and stock, bring to a boil and reduce the heat to low. Let it simmer for 15 minutes while stirring occasionally.
- After 15 minutes, add peas and jumbo prawns, adjust the seasoning and cook for 5 minutes while stirring.
- Remove from the heat and enjoy the supper.