Easy
Serves: 4
Prep: 10 mins - Cook: 30 mins
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp paprika
- 1 tsp dried thyme
- 1 chorizo or spicy sausage, roughly chopped
- 300g paella or risotto rice
- 50ml white wine
- 400g can chopped tomatoes with garlic
- 900ml chicken stock
- 400g frozen prawns
- 1 lemon
- Handful parsley, roughly chopped
Method
- In a large frying pan or wok, heat the oil, and add the onion to the pan. Soften for 5 minutes, and then stir in the paprika, dried thyme, and the rice.
- Stir for 1 minute, until rice is well coated. Add the wine to the pan.
- Once well combined, pour in the tomatoes and stock. Season with salt and pepper to taste, and cook for about 15 minutes without a lid. Stir occasionally until the rice is almost tender.
- Next, add the prawns and chorizo into the pan and cover with a lid. Simmer for 5 minutes, or until the prawns are cooked through and the rice is completely tender.
- To serve, squeeze over the juice of half a lemon, garnish with chopped parsley, and place extra lemon wedges on top.