Ingredients

• 1tbsp SuperValu extra virgin olive oil
• 3 Shallots, finely chopped
• 2 Cloves garlic, chopped
• 1tsp Smoked paprika
• 1 pinch Saffron (optional)
• 2 Sprigs fresh thyme
• 300g Paella rice
• 3tbsp Dry sherry or white wine (optional)
• 400g can Chopped tomatoes
• 600ml Chicken stock
• 300g Prawns, split in two
• 100g Chorizo sausage
• 1 Lemon, cut into wedges
• Handful of parsley, roughly chopped

Method

1. Heat the olive oil in a deep frying pan over a medium heat. Sauté the chopped chorizo, as it cooks you will see it release the oil and beautiful red colour.
2. Reduce the heat to low, add the onions and cook slowly until softened, about 6 mins.
3. Add the garlic, stir for 1 min, now add the smoked paprika, thyme and the saffron.
4. Then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, now add the sherry or wine and cook for 1 minute.
5. Now pour in the stock and chopped tomatoes. Bring to the boil, stirring occasionally and simmer gently for 18 minutes until rice is just cooked.
6. Add the prawns to the pan and simmer for a further 5 mins until the rice and prawns cooked through.
7. Season well salt and pepper.
8. Now serve in the pan in the centre of the table with the lemon wedges nestled into the top of the rice, sprinkle with the chopped parsley and a further drizzle of SV extra virgin olive oil.