One-Pot Prawn & Chorizo Paella-Style Rice

Ingredients

• 1 tbsp olive oil
• 100g chorizo, sliced
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 300g paella or long grain rice
• 600ml fish or chicken stock
• 100g frozen peas
• 250g raw peeled prawns
• 1 lemon, cut into wedges
• Salt and pepper, to taste

Method

1. Heat the oil in a large, wide pan over medium heat. Cook the chorizo for 3-4 minutes, until it releases its oil.
2. Add the onion and pepper and cook for 5 minutes until softened.
3. Stir in the garlic and smoked paprika and cook for 1 minute.
4. Add the rice and stir to coat, then pour in the stock. Bring to a simmer, cover, and cook on low heat for 15 minutes.
5. Stir in the peas and prawns, cover, and cook for a further 5 minutes, until the prawns are pink and cooked through and the rice is tender.
6. Season with salt and pepper and serve with lemon wedges.