Recipes: Spanish rice with prawns & chorizo

This colourful dish uses small quantities of expensive ingredients, making it great value

• 1 onion , sliced
• 1 red pepper , cut into chunks
• olive oil
• 100g chorizo , chopped into pieces
• 150g paella rice
• pinch saffron
• 400ml chicken stock , hot
• 125g cooked prawns
• 1 lemon , halved
• small bunch parsley , chopped

  

  1. Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
  2. Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.

  Per serving

  627 kcalories, protein 32,3g, carbohydrate 71,2g, fat 25,6 g, saturated fat 6,8g, fibre 3,4g, salt 4,49 g