P-P-Paella!

Love Spainish flavours, chorizo is a fridge staple and just the smell of saffron steeping in hot chicken stock makes my mouth water.

However, I do not like fishy fish, you know what I mean! So this Paella with just prawns (and not those faffy ones, time and a place for those is not today) gives a hint of seafood flavour without being overpowering.

Ingredients:

Handful cubed chorizo (75g ish)
200g prawns peeled and no heads/legs etc! (big or small, only know the weight cause it's on the packet!)
1 big shallot diced (or 1/2 onion)
1/2 mug of frozen peas
handful of roasted red peppers (the ones from a jar, or fresh if you'd like some crunch)
150g rice basmati or long grain (I would reccomend you weigh the rice)
500ml chicken stock (fresh ideally or a stock cube will be ok)
1 tsp garlic
1 tsp turmeric
Pinch Saffron

• Heat up the stock to a simmer (or make up your stock cube with boiling water) and add the saffron.
• Soften the shallot and garlic in a large frying pan with olive oil and then add the chorizo - cook for 3 mins, stir occasionally
• Stir in rice and turmeric until it's all coated in the oil.
• Pour over the stock, bring to the boil and simmer for 15 mins
• Add all the other ingredients and cook (lid on) for 5 mins.

If you want to bulk it out a bit more or to feed an extra bod, add some cook chicken or pan fry some chicken strips with the onion and garlic before adding the chorizo.