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A pot of shrimp, chorizo and red pepper paella on a white table
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Shrimp, Chorizo & Red Pepper Paella | Weight Watchers

This easy one pot Shrimp, Chorizo & Red Pepper Paella is just 7 SmartPoints per portion on Weight Watchers Freestyle plan. 
Course dinner, Main Course
Cuisine Spanish
Keyword easy weight watchers dinners, one pot weight watchers dinner, weight watchers paella, Weight watchers recipes with points
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 297kcal

Ingredients

  • 25 g chorizo chopped
  • 1 tbsp olive oil divided
  • 1 onion I used red onion
  • 2 celery sticks chopped finely
  • 3 garlic cloves finely chopped
  • 1 pinch saffron threads
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • salt & pepper
  • 1 large red pepper thinly sliced
  • 1 chicken stock cube made up with 500ml boiling water
  • 190 g white rice I used short grain
  • 250 g raw shrimp / prawns
  • 2 tbsp tomato puree
  • parsley leaves for garnish

Instructions

  • Place ¼ tbsp of the olive oil into a large casserole dish and heat over a medium heat. Add the chopped chorizo and fry for 3 - 4 minutes until it has crisped up, has started to smell wonderful and has released some of it's smokey oil. Use a slotted spoon to remove the chorizo bits from the pan and set aside to use later. 
  • Pour the remaining ¾ tablespoon of oil into the casserole dish and add the onions, garlic, celery, saffron, paprika, turmeric and tomato puree/paste. Season well with salt and pepper and cook over a medium heat for 10 minutes. Stir often to make sure that nothing starts to stick to the bottom of the pan. If it does, add a tablespoon or so of water to the pot and use a wooden spoon scrape any browned bits from the bottom. This prevents it from continuing to brown & burn. 
  • Add the sliced pepper and stir. Cook for 2 - 3 minutes . 
  • Add half of the stock to the pot and then add the rice. Stir and then bring to the boil. Reduce the heat to a slow simmer and place the lid on the casserole dish. Cook covered for 25 - 30 minutes, stirring every 5 minutes or so and topping up with a little bit more stock here and there to keep it from drying out. 
  • When the rice is nice and tender, gently stir in the prawns. Add any remaining stock and cook for 5 minutes or until the prawns have turned pink. Stir in the chorizo. 
  • Serve hot sprinkled with some chopped parsley as garnish. 

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 676mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 41.6mg | Calcium: 57mg | Iron: 1.1mg