Spanish Rice with Three Little Pigs Chorizo and Prawns

Main courseServes 2

Cook the onion and pepper in 2 tbsp  of rapeseed oil in a large flat pan until softened. Add the Three Little Pigs chorizo and cook for a few minutes until the red oil is released. Stir in the rice until coated. Stir the saffron into the chicken stock. Add stock to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed. Stir in the prawns until heated through completely, then squeeze over lemon and stir through the parsley.


1 sliced onion

1 red pepper cut into chunks

A drizzle of Rape seed Oil

½ Three Little Pigs Chorizo, chopped into pieces

150g paella rice

A pinch of saffron

400ml of hot chicken stock

125g cooked prawns

1 lemon, halved

Small bunch parsley, chopped