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.