Spanish Rice

So this is the Ward family, mid-week version of a Paella. Easy and very tasty it goes down well, mostly, as long as the chorizo isn't too spicy and Harry can pick out the prawns! In the photo I've made it slightly differently and cooked the chorizo separately and sprinkled it on the top because H didn't like it too spicy, however it's definitely better cooked in it.

Olive oil, 2 tbsp approx

1 onion, finely chopped

2 good sized cloves garlic, finely chopped

2 tsp smoked paprika

3-4 chicken thighs (skinless and boneless) chopped, 2cm pieces

1 chorizo, chopped, 1cm pieces

1.5 cups aborio (risotto) rice

1 tin chopped tomatoes

3 cups chicken stock

1 bay leaf

1 tsp finely chopped rosemary leaves

Salt and pepper to taste

12 (ish) prawns, raw

Grated zest 1 lemon

Parsley

Lemon wedges and chopped parsley to serve

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Heat the oil in a non-stick frying pan. This is a great one-pot meal so v little washing up. Yay!

Add onion and fry for a few minutes until its soft, then add the garlic and stir for another minute. Add the paprika and fry for another minute or so until fraqrant. Be sure to keep hydrated throughout the cooking process...

Add the chicken thighs and chorizo and fry until the chicken is brown all over (it won't be cooked through though) and the chorizo has started to release it's oil. Add the rice to the pan and stir through until all the grains are coated in the paprika, oily yumminess!

Add the chopped tomatoes, chicken stock (I usually add 2 cups all in one go and then add more as required), bay leaf and rosemary and turn it down so that it simmers slowly. Simmer for a good 15 minutes until the rice is nearly cooked. You will need to stir it occassionally and if it needs it, add a little more water. At this point add the prawns, lemon zest and season to taste with salt and pepper.

When the rice and prawns are cooked, take off the heat and stir through the parsley. Sometimes we will put a dolop of sour cream on top too, but that's not very Spanish!!