Courtney Roulston


2 – 4 people



  • 1Tb Cobram Estate classic EVOO
  • 1 red onion, diced
  • 3 Coles Chorizo sausages, sliced (from the deli)
  • 2 medium red capsicum, chopped
  • 3 x 70g Ainsley Harriott Mexican Cous Cous, Rice, Bulgur Wheat and Lenitl Snack Pots
  • 500mls Massel low salt chicken stock
  • 400g raw/green peeled prawns (frozen is fine)
  • 200g frozen peas
  • Pinch pepper and salt
  • ¼ cup flat leaf parsley
  • Lime zest & wedges to serve


  • Heat the oil in a large non-stick fry pan over a medium heat. Add the onion and chorizo and cook for 2-3 minutes to render some of the fat from the chorizo. Add in the capsicum, rice pockets and stock. Stir to combine and leave on a gentle simmer for 4-5 minutes, stirring occasionally. Mix in the prawns and frozen peas and cook for 3-4 minutes, or until the prawns have changed colour and the peas are soft. Remove from the heat and divide the paella into serving bowls and top with Parsley and lemon wedges.
  • *This will also work with fish, mussels, squid or a mixture of vegetables.

Our friends at Wine Selectors recommend pairing this dish with a Tempranillo or Grenache or Rose.

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