When you think paella, you probably imagine a giant pan big enough to feed a Spanish village, not a solo-friendly dinner. But here’s the thing: paella doesn’t need a crowd to be spectacular. With a few clever tweaks, you can enjoy the iconic saffron rice, smoky chorizo, and juicy prawns all to yourself—no oversized pan or wedding banquet required. This recipe keeps the Mediterranean sunshine alive in one simple pan, perfectly portioned for one.
Meal Goals
- High-protein from prawns and chorizo to keep you full and energised.
- Balanced carbs from rice for steady energy (no post-dinner crash).
- Rich in antioxidants thanks to saffron and paprika, both known for anti-inflammatory properties.
- Mediterranean-approved flavours—bold, colourful, and perfect for a weeknight indulgence.
Health Benefits of Key Ingredients
- Prawns: Lean protein, rich in selenium (great for immunity) and zinc (helps metabolism).
- Chorizo: A little goes a long way—adds smoky depth and a boost of iron and vitamin B12.
- Saffron: This golden spice contains antioxidants that may support mood and reduce inflammation.
- Capsicum & Tomato: High in vitamin C and antioxidants, great for skin and immunity.
- Olive Oil: Heart-healthy fats that form the backbone of the Mediterranean diet.
Ingredients (Single Serve)
- 80 g raw prawns, peeled and deveined
- 40 g chorizo, sliced thin
- ¼ cup short-grain rice (like arborio or paella rice)
- ½ small onion, finely chopped
- ½ red capsicum, sliced
- ½ tomato, diced
- 1 garlic clove, minced
- ½ cup chicken or vegetable stock
- Pinch saffron threads (or turmeric for a budget-friendly swap)
- ½ tsp smoked paprika
- 1 tbsp olive oil
- Lemon wedge, for serving
- Fresh parsley, chopped, to garnish
Step-by-Step Instructions
- Infuse the rice: Warm stock in a small saucepan, add saffron (or turmeric) and let it steep.
- Cook the chorizo: Heat olive oil in a small non-stick pan. Fry chorizo slices until they release flavour and crisp slightly. Remove and set aside.
- Build the base: In the same pan, sauté onion, garlic, capsicum, and tomato until softened. Stir in smoked paprika.
- Add rice: Stir rice into the vegetables, coating each grain with flavour.
- Simmer gently: Pour in the saffron-infused stock. Lower heat and simmer uncovered for 15–18 minutes, without stirring (that’s how you get the crispy base).
- Finish with prawns: In the final 5 minutes, arrange prawns and chorizo on top, letting them cook through.
- Garnish & serve: Sprinkle with parsley, squeeze over lemon, and serve straight from the pan.
Tips & Swaps
- Budget tip: Swap prawns for firm white fish or canned mussels.
- Low-carb version: Try replacing rice with riced cauliflower, though you’ll miss the classic paella texture.
- Storage: Best eaten fresh, but leftovers can be microwaved with a splash of stock or water.
Nutrition (Approx. per serve)
- Calories: ~420
- Protein: 28 g
- Carbs: 35 g
- Fibre: 4 g
- Fat: 16 g
Closing Thoughts
Paella is proof that solo cooking doesn’t need to mean boring or basic. This dish delivers a festival of Mediterranean flavours—smoky, zesty, and golden—with just one pan and one portion. Treat yourself to a weeknight escape to Spain, minus the plane ticket.
👉 If this recipe made you hungry for more solo Mediterranean adventures, don’t forget to subscribe, share, or leave a comment below.
