A rich and delicious all in one rice dish packed with flavour from spicy chorizo and luscious prawns.
5 from 5 votes
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Course Main Course
2garlic cloves finely chopped
2red chilliesseeded and chopped
400gchorizo sausageskinned and cut into chunks
1tspsmoked paprika or 1 tbsp ground paprika
200mldry white wine
1.5litre hot chicken stockif making with cubes, don't use more than two
175g frozen broad beans or peas
400graw shelled prawnsthawed if frozen
3tbspchopped flat leaf parsleyplus extra for sprinkling
Heat the oil in a large wok or pan, then tip in the garlic, and onion,and cook genlty for about 6 or 7 minutes until the onion has softened.
Add the chilies and chorizo and fry for a couple of minutes until the chorizo has released some of its oil.
Add the rice and paprika, give a good stir, then pour in the wine and bubble vigorously until the wine evaporates.
Pour in the stock, then lower the heat and cook gently for 10 minutes, stirring occasionally.
Tip in the beans or peas, season with salt and freshly ground black pepper and cook for another 7-10 minutes, stirring, until the rice is tender.
Keep an eye on the water level and have a kettle of boiling water at the ready in case you need to add a splash or so to keep the rice moist.
Stir in the prawns and tomatoes and cook for a few more minutes until the prawns turn pink and are just cooked through and the tomatoes start to soften. Toss in the parsley, check the seasoning, then stir and leave or settle for a few minutes before serving in bowls.
Serve with a mixed leaf salad.
There may seem like a lot of stock but it will all be absorbed by the rice, so please use it all.