Mini paella peppers
Makes: about 18
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Mini paella peppers
Full of smoky flavour, these little stuffed peppers bring a welcome splash of colour to the festive proceedings. Replace the chorizo and prawns with some crumbled feta to make them veggie
Makes: about 18
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
41Kcal
Fat
2gr
Saturates
1gr
Carbs
3gr
Sugars
1gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 18 baby sweet peppers
- 1 tbsp rapeseed oil
- 75g chorizo*, finely diced
- 1 garlic clove, finely chopped
- ½ tsp smoked paprika
- 100g cooked and peeled prawns, diced
- 125g cooked rice
- 1 tbsp flat-leaf parsley, chopped
- aioli, to serve
Step by step
Get ahead
Roast the peppers a few hours ahead. Assemble up to 2 hours before serving.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the tops off the peppers and scoop out the seeds. Place on a baking tray, drizzle with the oil and season well. Roast for 15-20 minutes, or until softened but still holding their shape well. Leave to cool. See ‘Get ahead’ tip, above.
- Heat a dry frying pan over a medium heat and fry the chorizo for 4-5 minutes, until it releases its oil. Add the garlic and smoked paprika and cook for 1 minute, then add the prawns and cooked rice. Cook for 2-3 minutes, to coat the rice in the chorizo oil, then remove from the heat and stir through the parsley. Season well.
- Up to 2 hours ahead of serving, stuff the peppers with the rice filling and put on a serving plate with the aioli. *Check your chorizo is dairy-free.
