Chorizo Paella with Green Chilli & Coriander

Chorizo Paella with Green Chilli & Coriander

Prep time: 5 min | Cook Time: 45 min | Serves 6

Enjoy a taste of Spain with the vibrant flavours of this Chorizo Paella, where the zesty kick of green chilli blends with the aromatic freshness of coriander.

Using the EngelElzen Cast Iron Pan, you'll achieve that perfect paella flavour infusion.


  • 2 tbsp sunflower oil
  • 1 white onion, peeled and diced
  • 3 cloves garlic, peeled and crushed
  • 2 chorizo sausage, sliced
  • 1/2 tsp smoked paprika
  • 1/2 cup red wine
  • 1 and 1/2 cups long grain rice
  • 3 cups vegetable stock
  • 2 tsp salt
  • A generous crack of pepper
  • 12 cooked prawns
  • 1 green chilli (cayenne or similiar)
  • 1/2 cup fresh coriander
  • 1 lemon, cut into 6


Start by pre heating your oven to 180°c.

Place your EngelElzen pan onto an element and start by sautéing the diced onion and garlic in the sunflower oil until soft. Add in the chopped chorizo and continue to sauté. Once the chorizo starts to colour up, add in the rice. 

Reduce the heat and continue to sauté for a couple of minutes, before you carefully pour in the red wine. Allow the wine to reduce before finally adding in the vegetable stock, tomato puree and season with salt and pepper.

Place the skillet pan over the top of the deep EngelElzen pan, turning the handles in line to seal. Place them into the over for 35 minutes. 

After this time, remove and check the rice is just cooked through. Scatter over the prawns and place back into the oven without the lid for another 10 minutes to heat the prawns through.

Once cooked, remove and top with sliced green chilli, coriander and lemon wedges.

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