Prawn and chorizo paella

INGREDIENTS

1 litre chicken stock

pinch saffron threads

3 tablespoons olive oil

2 chorizo sausages, sliced into rounds

1 onion, diced

3 garlic cloves

2 x 400g whole tomatoes, drained

1 red capsicum, sliced

2 teaspoons smoked sweet paprika

400g medium-grain rice such as calasparra bomba or arborio

sea salt and freshly ground black pepper

400g raw prawns, peeled with tails left on

125g frozen peas

small handful flat-leaf parsley, chopped

lemon wedges, to serve

METHOD

Combine the stock and saffron threads in a saucepan and bring to the boil. Remove from the heat and set aside for 5 minutes, to infuse.

Heat 1 tablespoon of the oil in a paella pan or large frying pan over medium–high heat. Cook the chorizo until golden-brown. Transfer to a bowl and set aside.

Reduce the heat to low–medium, add the remaining oil to the pan and cook the onion and garlic, until softened. Add the drained tomatoes, capsicum and paprika and cook until the liquid has evaporated. Return the chorizo to the pan, add the rice and stir to combine. Pour in the infused stock and bring to the boil. Season with salt and pepper. Reduce the heat further to a gentle simmer, cover and cook, without stirring, for 15 minutes.

Arrange the prawns on top and scatter with peas, cover and cook for a further 5–10 minutes, until the rice is tender, the liquid has been absorbed and the prawns are cooked. Turn off the heat and leave to stand for 5 minutes before serving.

Sprinkle with parsley and serve with lemon wedges.

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