In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
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.