Prawn & Chorizo Paella Recipe with Lime & Scotch Bonnet Butter | Outback Barbecues

Ingredients

• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed or finely grated
• 400g paella rice, such as arborio or carnaroli
• 150g cooking chorizo, sliced
• 150g raw king prawns
• 500g live mussels
• 1 red pepper, deseeded and cut into strips
• 1 tablespoon tomato puree
• 1-litre chicken stock
• A glass of white wine (around 175ml)
• 30g unsalted butter
• Juice of ½ lime, plus extra to serve
• ½ scotch bonnet chilli, deseeded and finely chopped
• Handful chives, fnely chopped, to serve