Chorizo and prawn paella
Our chefs have been cooking up dishes from some of our favourite holiday destinations. First up we're kicking off with the most popular foreign holiday destination for Brits... sunny Spain! Anyone who's been there will know there's nothing like a tasty paella to get you thinking about sun, sea and sangria! Try Dean's chorizo and prawn version
Serves 4
Ingredients
400g raw tiger prawns200g chorizo, diced1 large onion, diced3 cloves garlic, crushed2 green peppers, diced1 tsp smoked paprika200ml white wine300g paella rice1 litre hot chicken stock3 tbsp flat leaf parsley, choppedLemon wedges, to serve
Method
In a large pan heat a dash of oil then fry the chorizo for 3-4 minutes then add the onion, garlic and peppers and continue to cook for 5 more minutes
Pour int eh white wine then reduce for a couple of minutes. Add the paprika and rice and stir through, cooking for 3-4 minutes.
Pour in the boiling stock thens simmer for 15-18 minutes. Add in the prawns along with a little more stock, if required and cook for a further 3-4 minutes or until the prawns are pink and cooked through.
Stir through the parsley then season with salt and pepper. Serve with some wedges of lemon.