Smoky prawn rice Recipe

• Skin and chop the chorizo into small cubes, then fry in a large dry frying pan for 5 minutes. Finely chop the garlic and add to the pan with a glug of olive oil and the paprika. Fry for 1 minute.
• Chop the peppers and tenderstem, add to the pan and fry for 5 minutes, stirring occasionally. Add the rice and stir to coat. Add the stock, stir, then cover with a lid and cook over a low-medium heat.
• After 10 minutes, take off the lid and bubble to reduce nearly all the stock. When the rice is almost ready, stir in the peas and king prawns.
• Pop the lid on again for 2 minutes or so to ensure the prawns are cooked through. When they’re just pink and opaque, give the pan a stir, then taste, season and serve.

This dish is quite punchy so, if you're not a spice fan, use sweet smoked paprika instead.