Ultimate Chorizo and King Prawn Paella

Next, stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste, smoky base paste, sugar and boiled water for the rice (see pantry for both amounts). 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, 25-30 mins. 

Meanwhile, zest and quarter the lemon. Roughly chop the parsley (stalks and all). Halve the baby plum tomatoes. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lemon juice. Season with salt and pepper.

Add the tomatoes to the dressing, toss together, then set aside. 

Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces. Drain the prawns.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Turn the heat down to medium-high, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Once cooked, remove the prawns and pepper from the heat and add a squeeze of lemon juice. Cover to keep warm. IMPORTANT: the prawns are cooked when pink on the outside and opaque in the middle.

When your paella is cooked, remove it from the oven and stir through the prawns, pepper, sun-dried tomato paste, lemon zest and half the parsley.

Taste and season with salt, pepper, or more lemon if needed.  Add a splash of water to loosen the paella if needed.