Prawn and Chorizo Paella with a Lime and Scotch Bonnet Chilli Butter

11 Feb 2022

Prawn and Chorizo Paella with a Lime and Scotch Bonnet Chilli Butter

55 Minutes | easy | Serves 4-6


  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed or finely grated
  • 400g paella rice, such as arborio or carnaroli
  • 150g cooking chorizo, sliced
  • 150g raw king prawns
  • 500g live mussels
  • 1 red pepper, deseeded and cut into strips
  • 1 tablespoon tomato puree
  • 1-litre chicken stock
  • A glass of white wine (around 175ml)
  • 30g unsalted butter
  • Juice of ½ lime, plus extra to serve
  • ½ scotch bonnet chilli, deseeded and finely chopped
  • Handful chives, fnely chopped, to serve



Light the 2 central gas burners

Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet pan in the centre of the BBQ to heat up.

Add a good splash of oil and add the onion and chorizo. Cook gently, stirring for around 10 minutes, until the onion is starting to soften and the chorizo has released its fat.

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Add the red pepper

Add the red pepper, the garlic and 1 tablespoon tomato puree.

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Add the rice and stir to coat

Add the rice and stir to coat, then pour in the wine and let it bubble down.

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Add the stock

Add the stock, season with salt and pepper, then bring to a boil and reduce to a low simmer. Cover the lid tightly with foil and close the lid of the BBQ. Cook for 25 minutes, until the rice is tender.

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Melt the butter

Meanwhile, melt the butter with the diced scotch bonnet pepper in a small saucepan. Once melted, simmer for a minute, then add the lime juice and set aside.

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Add the prawns

Add the prawns and mussels then replace the foil and cook for a few minutes more.

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To finish, drizzle over some of the scotch bonnet and lime butter.

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Serve with lemon wedges and scattered with chives

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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