Serves 4 5 mins Prep 35 mins Cooking
Serves 4 5 mins Prep 35 mins Cooking
Per serving:
1
Heat the olive oil in a large oven proof casserole dish and add the chorizo and onion to the pan. Cook together for 5 minutes, until the onions are soft.
2
Add the garlic, chilli, rice and thyme. Cook together for 3 minutes, then splash on the white wine, if using. Once evaporated, stir in the chopped tomatoes and stock.
3
Season and cook uncovered for around 15 mins, giving a stir every so often so it doesn’t stick. Cook until the rice is almost tender and the liquid has reduced.
4
Place the prawns on of the rice, along with seasoning, and place the lid back on the pan. Cook for another 5 minutes until the prawns and rice are fully cooked. Squeeze over the lemon and give it a gentle mix, finish with parsley. Allow to rest for 5 minutes and serve.
