Spanish Rice with Three Little Pigs Chorizo and Prawns - Deliciously Yorkshire
Cook the onion and pepper in 2 tbsp of rapeseed oil in a large flat pan until softened. Add the Three Little Pigs chorizo
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Cooking tools:
- Paella pan
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Citrus press
- Stove
- Kettle
- Saucepan
Ingredients
- 1 sliced onion
- 1 red pepper cut into chunks
- A drizzle of Rape seed Oil
- ½ Three Little Pigs Chorizo, chopped into pieces
- 150g paella rice
- A pinch of saffron
- 400ml of hot chicken stock
- 125g cooked prawns
- 1 lemon, halved
- Small bunch parsley, chopped
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