Quick and Easy Paella

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1 pinch(es) saffron
• 900 ml (1½ pints) hot chicken stock
• 125 gram(s) chorizo, cut into small chunks
• 1 medium onion, roughly chopped
• 1  yellow pepper, thinly sliced
• 1 clove(s) garlic, crushed
• 1 teaspoon(s) smoked paprika
• 300 gram(s) long grain rice
• 50 ml fino sherry or dry white wine (optional)
• 100 gram(s) (3½oz) frozen peas
• 200 gram(s) cooked tiger prawns
• 2 tablespoon(s) freshly chopped parsley (optional)
• Lemon wedges for squeezing

Method

1. Put the saffron in the stock to infuse. In a wide shallow pan, fry the chorizo for 2-3min until golden and the oil has melted out. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan. Add the onion and the pepper and cook for 5min. Add the garlic and cook for 1min.
2. Stir in the paprika and rice and cook for 1min, stirring to coat the rice in oil. Add sherry or wine, if using, then the saffron stock. Bring to the boil, then simmer gently, without stirring, for 20min until the rice is cooked and the stock absorbed.
3. Remove the pan from the heat, then stir in the peas and prawns. Cover and leave to stand for 5min. Serve garnished with parsley if using and lemon wedges.
4. Cook's tip By frying the chorizo first, you can use the oil that runs out to cook the onions and pepper. If you don't want to use chorizo in this recipe, fry the onion in 1tbsp olive oil instead.

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