What I love most about this recipe is that a big steaming pan of food is served straight to the table and people just dig in. It also makes a great leftover lunchbox - if you're lucky enough to have any left.
- 12 prawns, shell on
- 2 garlic cloves, peeled and finely chopped
- Good pinch of paprika, plus 1 tsp
- A good grinding of black pepper
- 3 tblsp olive oil
- 150g chorizo sausage, cut into chunky discs
- 1 large onion, peeled and finely chopped
- 200g Arborio or paella rice
- A few thyme sprigs
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 125ml white wine
- 1 x 400g tin of cherry tomatoes
- 400ml fish stock
- 1 large squid, cut into rings
- 150g frozen peas
- Good handful of flat-leaf parsley, finely chopped, to garnish
- Lemon wedges, to serve
- Put the prawns in a bowl and then add the garlic, paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate.
- Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
- Cook the onion in the chorizo oil for about 6 minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining 1 teaspoon of paprika.
- Cook for 3 minutes, then pour in the wine and cook for 1 minute before adding the tomatoes and stock. Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for 5 minutes.
- Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.
More by Donal Skehan:
- Caramelised Banana American Pancakes
- Carrot and Courgette Cake with Rosemary and Orange Crème Fraîche
- Beer Batter Fish Tacos with Cherry Tomato Salsa