Prawn & Chorizo Paella¶

Ingredients¶

• Cooking spray
• 1 medium onion, finely sliced
• 100 g chorizo, diced
• 1 medium pepper, finely sliced
• 2 garlic cloves, chopped
• 1/2 tsp paprika
• 1/4 tsp saffron threads, soaked in 2 tsp cold water
• 150 g paella rice
• 1 chicken stock cube, made up to 500 ml
• 300 g cooked peeled prawns (tails left intact)
• 100 g peas (fresh or frozen)
• Fresh parsley, chopped
• 1 lemon, cut into wedges (to serve)

Instructions¶

1. Mist a large lidded pan with cooking spray and fry the onion and chorizo 5 minutes over a medium heat. Add the pepper and cook 5 minutes.
2. Stir in the garlic, paprika, saffron and rice and cook 1 minute. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, 15 minutes.
3. Stir in the prawns, peas and half the parsley, cover and cook 5 minutes.
4. Remove the lid and cook 3-4 minutes until the stock is absorbed. Season, scatter over the remaining parsley and serve with lemon wedges.