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PREP 15 minutes
TOTAL 40 minutes
Serves
US | METRIC

INGREDIENTS

For the Paella
  • 350 g Paella rice (or Arborio)
  • 150 g Veggie 'chorizo' - in 1 cm disks
  • 15 Raw, shelled & de-veined prawns
  • 1 Large red pepper - diced
  • 4 Medium sized tomatoes - diced
  • 1 Celery stick - diced
  • 1 litre Veggie stock (or chicken)
  • 2 tsps Dried thyme
  • 2 tsps Smoked paprika
  • 1 tsp Dried chilli flakes
  • 2 Red onions - diced
  • 3 Garlic cloves - crushed
  • 1 tsp Saffron threads (if you can't find them, use 1 tsp of turmeric and don't tell anyone!)
  • 150 ml A light beer (e.g Corona, Sol) or white wine
  • Salt & pepper to taste
  • 2 tsps Lemon zest
  • Big squeeze of lemon juice
  • Handful of chopped parsley to garnish
BBQ Paella

BBQ Paella

With veggie 'chorizo' and prawns

Paella on the BBQ? YUP. It works, I promise, and it tastes amazing! I use a veggie alternative to chorizo in this dish but you can use actually chorizo of course! I served in with some smoked paprika Basa fillets, but you can leave that part out!

1) If you're doing this on the BBQ, get your BBQ lit and ready on a medium high heat

2) Prep all your vegetables first, get slicing and dicing! Paella has a lot of ingredients but the cooking process is pretty quick so prepare in advance

3) In a pan suitable for hob and BBQ (cast iron!) throw in some drizzle of oil along with the onions, celery and peppers - cook gently for about 5 mins

4) Now add in your 'chorizo' and fry until the oils release and make the veggies go a slight yellow colour - may take about 3-4 mins

5) Add your garlic, diced tomatoes and lemon zest - fry for a further 4 mins until everything is lovely and soft

6) Season with your chilli, paprika, thyme, salt and pepper - then add in your rice - if you are using turmeric instead ignore step 8 and just add a splash of water instead

7) Combine the rice in well and then splash in your chosen alcohol - please do try the light beer, it really does work

8) Steep your saffron threads in about 50 ml of warm water until the colour releases, then add to your pan

8) Simmer gently until the liquid is nearly all evaporated and take off the heat - this bit is important!

9) Get your stock to a gentle simmer and pour in your pan, still off the heat! The liquid should be about 1cm above the rice

10) Carefully place the lid on the pan and transfer to your BBQ - simmer gently for about 15-20 mins (keep checking it as each BBQ is different!)

11) 3-4 mins before you think it's ready pop your prawns on the top of the rice along with the lemon juice and put the lid back on

12) After a total of 20-25 mins your rice should be lovely and soft, with a bit of bite and there should be little pockets within the rice - that means it's done!


Scatter the top with the parsley, serve up and accept all the praise you deserve!

BBQ Paella

BBQ Paella

With veggie 'chorizo' and prawns

Paella on the BBQ? YUP. It works, I promise, and it tastes amazing! I use a veggie alternative to chorizo in this dish but you can use actually chorizo of course! I served in with some smoked paprika Basa fillets, but you can leave that part out!

PREP 15 minutes
TOTAL 40 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the Paella
  • 350 g Paella rice (or Arborio)
  • 150 g Veggie 'chorizo' - in 1 cm disks
  • 15 Raw, shelled & de-veined prawns
  • 1 Large red pepper - diced
  • 4 Medium sized tomatoes - diced
  • 1 Celery stick - diced
  • 1 litre Veggie stock (or chicken)
  • 2 tsps Dried thyme
  • 2 tsps Smoked paprika
  • 1 tsp Dried chilli flakes
  • 2 Red onions - diced
  • 3 Garlic cloves - crushed
  • 1 tsp Saffron threads (if you can't find them, use 1 tsp of turmeric and don't tell anyone!)
  • 150 ml A light beer (e.g Corona, Sol) or white wine
  • Salt & pepper to taste
  • 2 tsps Lemon zest
  • Big squeeze of lemon juice
  • Handful of chopped parsley to garnish

1) If you're doing this on the BBQ, get your BBQ lit and ready on a medium high heat

2) Prep all your vegetables first, get slicing and dicing! Paella has a lot of ingredients but the cooking process is pretty quick so prepare in advance

3) In a pan suitable for hob and BBQ (cast iron!) throw in some drizzle of oil along with the onions, celery and peppers - cook gently for about 5 mins

4) Now add in your 'chorizo' and fry until the oils release and make the veggies go a slight yellow colour - may take about 3-4 mins

5) Add your garlic, diced tomatoes and lemon zest - fry for a further 4 mins until everything is lovely and soft

6) Season with your chilli, paprika, thyme, salt and pepper - then add in your rice - if you are using turmeric instead ignore step 8 and just add a splash of water instead

7) Combine the rice in well and then splash in your chosen alcohol - please do try the light beer, it really does work

8) Steep your saffron threads in about 50 ml of warm water until the colour releases, then add to your pan

8) Simmer gently until the liquid is nearly all evaporated and take off the heat - this bit is important!

9) Get your stock to a gentle simmer and pour in your pan, still off the heat! The liquid should be about 1cm above the rice

10) Carefully place the lid on the pan and transfer to your BBQ - simmer gently for about 15-20 mins (keep checking it as each BBQ is different!)

11) 3-4 mins before you think it's ready pop your prawns on the top of the rice along with the lemon juice and put the lid back on

12) After a total of 20-25 mins your rice should be lovely and soft, with a bit of bite and there should be little pockets within the rice - that means it's done!


Scatter the top with the parsley, serve up and accept all the praise you deserve!