2 tbsp olive oil
1 onion, halved and finely sliced
2 chorizo sausages, sliced on diagonal
1 sweet, red pepper, deseeded and sliced
2 garlic cloves, finely sliced
300g risotto rice
2 tsp smoked paprika
1/2 tsp dried chilli flakes
1/2 tsp ground saffron
750ml hot vegetable stock (Marigold of course!)
400g canned tomatoes, chopped
100g fine green beans, cut into short lengths
sea salt and black pepper
8 fresh raw prawns, deveined
2 tbsp chopped coriander or parsley
1 lemon, quartered
Heat the olive oil in a heavy-based, lidded medium to large frying pan and cook the onion until softened.
Add the chorizo, red pepper and garlic and cook for 3 minutes, tossing well.
Add the rice and toss well to coat.
Add the paprika, chilli, saffron and hot stock, stirring well.
Add the tomatoes, green beans, salt and pepper, stirring.
Simmer for 10 minutes, then push the prawns into the rice, cover and leave over a gentle heat for 15-20 minutes until the rice is tender.
It’s up to you whether you serve it slightly “wet” or cook it longer for a drier paella with a nutty, crisper base.
Scatter with coriander and black pepper and serve with lemon wedges.
Tip: For a cheat’s aioli, beat 2 crushed garlic cloves, sea salt and pepper into 3 tbsp shop-bought mayonnaise. For an instant vegetable stock, look for Marigold Swiss bouillon powder at health food stores.