1 onion, chopped
100g chorizo sausage, chopped
2 cloves garlic, minced
1 sweet pepper, sliced
300g long grain rice
10ml smoked paprika
1,2litre chicken stock
a pinch of saffron
450g uncooked prawns
100g frozen peas
2 lemons
Place a heavy-base saucepan on medium-high heat and add some oil to it.
Add the onion and chorizo and stir-fry for 2-3 minutes.
Add the garlic and sweet pepper and cook for another 2 minutes.
Now add the rice, sprinkle over the paprika and stir to cover.
Add a pinch of saffron to the chicken stock and pour the stock into the saucepan.
Add the prawns, stir through and place a lid on. Cook for about 15 minutes or until most of the liquid has been absorbed and the rice is just tender.
Add the peas and cook for another 6-7 minutes without covering.
Season the paella with salt and lemon juice, taste and adjust the seasoning.
Serve the paella with fresh lemon slices.
My Whisk and I 
Definitely will try it. Thank you
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Greeting, Salaam , Blessings sistr soul kreative Karen
I’m Faruk Hoosain . Your work is entirely inspiring. Thank you for your care and justice centric conscience always.
Is there a special paella rice to use and what should I avoid doing when cooking the rice?
Thank you for your fellowship.
Much blessings .
Faruk Hoosain
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Dear Sir, thanks for your kind words… Any long grain rice may be used to cook paella with. The authentic dish is cooked until dry and allows the rice to form a crust at the bottom of the pan. This particular recipe is a short-cut of sorts and one may simply cook as per the instructions.
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