Easy      Serves: 4
Prep: 10 mins - Cook: 30 mins

* * *


  • 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

Spanish paella


  1. 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.
  2. Stir for 1 minute, until rice is well coated. Add the wine to the pan.
  3. 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.
  4. 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.
  5. To serve, squeeze over the juice of half a lemon, garnish with chopped parsley, and place extra lemon wedges on top.

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