Ingredients

  2TBSP OLIVE OIL

250G CHORIZO

1 ONION

1/2 BED PEPPER

1/2 GREEN PEPPER

3 CLOVES OF GARLIC

2 TBSP SMOKED PAPRIKA

2 ISP GROUND CUMIN

2 PINCHES OF SAFFRON

2 1/2 TBSP TOMATO PASTE

11/2 CUP PAELLA RICE

3 CUPS CHICKEN STOCK

200G RAW PRAWNS

 Method 

PLACE PAELLA PAN OVER MEDIUM HEAT, ADD OLIVE OIL. 

FRY CHORIZO TO RELEASE OIL THEN ADD ONION & PEPPERS. 

ADD GARLIC, SAFFRON, PAPRIKA AND CUMIN AND COOK FOR ANOTHER MINUTE. 

STIR IN TOMATO PASTE AND COOK FOR ANOTHER TWO MINUTES. 

ADD RICE AND SAUTÉ UNTIL IT'S WELL MIXED. POUR IN CHICKEN STOCK AND BRING TO A BOIL, REDUCE THE HEAT AND SIMMER FOR 10-15MINUTES. DON'T STIR THE RICE AS IT WILL GO STARCHY. 

ADD A SPLASH OF WATER IF THE PAN STARTS TO DRY OUT. 5 MINUTES BEFORE THE RICE IS READY, ARRANGE PRAWNS ON TOP PRESSING THEM INTO THE RICE WITH THE BACK OF A SPOON.

COOK UNTIL PRAWNS ARE PINK & THE WATER HAS EVAPORATED.

TOP WITH PARSLEY AND SERVE WITH LEMON WEDGES & A DELICIOUS WHITE WINE!