- 125g chorizo
- 300g prawns
- 1 onion, diced into small pieces
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1⁄2 tbsp paprika, or 1⁄2 teaspoon of saffron
- 300g paella rice (risotto rice can also be used and works just as well)
- 1 yellow pepper and 1 red pepper with seeds removed and cut into small slices
- 6 cups of water (if using chicken use hot chicken stock)
- 75g fine green beans, trimmed and blanched
- 3 large, ripe plum tomatoes, cut into chunky pieces (if these can’t be bought tinned tomatoes can be used)
- 15g parsley (or any other herb you fancy)
- A sprinkle of salt
- Heat frying pan over medium heat. When hot, add the chorizo, stirring and tossing for 3-4 minutes, until the chorizo has turned golden, and the oil has been released. Set aside.
- Cook the prawns for 3-4 minutes until the water has been released. Put aside.
- Gently fry onion in 1 tbsp of olive oil for 6-8 minutes.
- Stir in the garlic and paprika/saffron.
- Add the rice and 5 cups of water. Simmer for 10 minutes, stirring occasionally.
- Return the prawns and chorizo to the pan and add the peppers, beans and tomatoes. Stir and cook for around 5 minutes, adding another cup of water if necessary.
- Season with parsley and salt. Cook for 5 minutes, or until rice is just tender and most of the liquid has evaporated.
- If desired, before serving squeeze plenty of lemon over the top.
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@jackiemmitchell Thanks Jackie. Hoping the summer weather returns soon for plenty of al fresco dining.
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