Spanish Style Chorizo Rice

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the chorizo and onion and fry until the chorizo starts to brown and the onion has softened, 4-5 mins. Stir frequently and adjust the heat if necessary.

Meanwhile, peel and grate the garlic (or use a garlic press).

Pour the boiled water for the stock (see pantry for amount) into a measuring jug.

Once the onion has softened, add the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. 

Pour in the boiled water and chicken stock paste Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and cut the lemon into wedges.

When everything's ready, remove the rice from the oven and stir in the peas.

Squeeze in some lemon juice from a lemon wedge and season with salt and pepper. Stir in the butter (see pantry for amount) until melted.

Taste and add more salt, pepper and lemon juice if needed.