Prawn and chorizo paella

Instructions

1. Fry the chorizo in a large, deep frying pan with a little oil until browned. Remove and set aside.
2. Fry the onion until browned, then add the garlic and paprika and cook for a couple mins.
3. Add the rice and stir to coat in the oil.
4. Stir in the stock and tomatoes.
5. Cook over a medium heat, for around 15 mins, stirring occasionally. If it is too dry then add a drop more stock or water
6. Now scatter over the peas, prawns and cooked chorizo.
7. Cover with a lid (or foil) and cook for another 10-15 mins until the rice and prawns are cooked.
8. Serve with lime or lemon wedges, a sprinkling of parsley and lashings of The Woolf’s Kitchen sauce!

(PS - don’t worry if some get stuck to the bottom of the pan - they’re the best bits!)