Prawn and Chorizo Paella

A smoky, saffron-hued Spanish rice dish loaded with juicy prawns and spicy chorizo.

SHOPPING LIST

• paella rice300g
• king prawns250g
• chorizo ring200g
• chicken stock cube1
• saffron strands1 pinch
• onion1
• garlic clove2
• red pepper1
• frozen peas100g
• olive oil2 tbsp
• smoked paprika1 tsp
• lemon1
• salt1 tsp

METHOD

1. 1Slice the chorizo into rounds and cook in a large paella pan with olive oil for 3 minutes until crisp, then remove.
2. 2Finely chop the onion and garlic, dice the red pepper, and soften in the same pan for 5 minutes.
3. 3Stir in the paella rice, smoked paprika, and saffron, coating the rice in oil.
4. 4Dissolve the stock cube in 700ml boiling water and pour over the rice.
5. 5Simmer uncovered for 15 minutes without stirring until the rice is almost tender.
6. 6Add the chorizo, prawns, and peas, then cook for 5 more minutes until the prawns are pink and cooked through.
7. 7Remove from the heat, cover with a lid, and rest for 5 minutes before serving with lemon wedges.

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