Spanish Rice With Prawns and Chorizo
Chorizo and prawns is an underappreciated, but fantastic food combination that is not often seen in British cooking. In the coastal regions of Spain, it's a common sight on most menus. It was in a small restaurant in the city of Denia that I came across this combination, and after a bit of persuading of the chef, they taught me this recipe. I have made a few additions here and there and changed some bits to my own taste, but I'm sure you will love it.
1 onion, sliced
1 red pepper, cut into chunks
100g chorizo, chopped
150g paella rice
Pinch of saffron
400ml chicken stock
125g cooked prawns
1 lemon, halved
Handful chopped parsley
Heat 2 Tbsp of the oil in a frying pan over medium heat. Fry the onions and peppers for 3 minutes or until soft.
Add the chorizo to the pan and cook for a few minutes until the oil is released. Stir in the rice and stir well until the rice is evenly coated in the chorizo oils.
Heat the stock in a microwave or in a pan over low heat until steaming. Add the saffron to the hot stock and allow to steep for about five minutes
Add the stock to the rice and stir well. Cover the pan with a lid or kitchen foil and cook slowly for 15 minutes until the rice is tender and the stock has been absorbed
Stir the prawns into the rice mix and cook until heated through. Squeeze in the lemon
Stir in the parsley just before serving