Ingredients:

• 2 tbsp Olive Oil
• 275 g Paella Rice
• 750 ml Chicken or Vegetable stock
• 1 White Onion, finely diced
• 1 Red Bell Pepper, diced
• 3 cloves Garlic, crushed and diced
• 2.5 tbsp Tomato Puree
• 2 tsp Smoked Paprika
• 2 pinches Saffron Threads
• 2 tsp ground Cumin
• 225 g Martinez Somalo Chorizo, thickly sliced
• 450 g raw Prawns – heads and shells removed, tails on
• 200g Real Olive Co Green Colossal Pitted Olives, torn into large pieces
• Lemon Wedges to serve
• Seasonal Micro Herbs to serve

Instructions:

1. Place a paella pan pan over medium heat. Add the Olive Oil & fry the Chorizo for around 2mins to release some of the oil.
2. Add the onion and bell pepper and sauté, stirring occasionally, until the onion is soft and translucent. Add the garlic, paprika, saffron, and cumin and cook for another minute.
3. Stir in the tomato puree, and cook for 2 minutes. Add the rice and saute, stirring, for another 2-3 minutes until the grains are completely covered in the tomato and spices.
4. Add the stock & season well with salt and bring to a boil. Reduce the heat to low straight away and simmer. Cook for 10-15 minutes. Don’t stir the rice – it will release its starch. Resist the urge if you can! Add a splash of water if it looks a little dry.
5. When the rice is almost finished, arrange the Prawns on top of the rice, pressing into the rice with the back of a spoon. Cook until just cooked all the way through and all of the liquid in the pan has evaporated. Add the Olives.
6. Serve with lemon wedges & some seasonal micro herbs