Crayfish paella with chorizo, poached egg and watercress – Food & Home Magazine

Ingredients

• 60g butter, plus a little extra for brushing
• 1 onion, finely chopped
• 40 slices chorizo
• 350ml chicken stock
• a few strands of saffron
• 160g basmati rice
• salt and freshly ground black pepper, to taste
• 2 red peppers, roasted, peeled, seeded and sliced
• a few basil leaves, finely shredded
• 4 crayfish tails, blanched and peeled
• 4 eggs, poached
• 150g fresh watercress