For the paella
1 tbsp extra virgin olive oil
75g chorizo, diced
2 onions, diced
1 large red pepper, diced
2 garlic cloves, chopped
350g paella rice
1 tbsp smoked paprika
950ml fish or chicken stock
400g raw king prawns
350g frozen peas, defrosted
1 small bunch of flat leaf parsley, chopped
1 lemon, juice of 1⁄2, 1⁄2 cut into 4 wedges
Salt and pepper
For the garlic mayo
2 tbsp mayonnaise
1 garlic clove, crushed or grated
Squeeze of lemon juice
Mix together the mayo, grated garlic and a squeeze of lemon juice and set aside.
Heat the oil in a large non-stick frying pan over a medium heat.
Fry the chorizo, onion, pepper and garlic with a pinch of salt and pepper for 5 minutes until the onion has softened and the oils have been released from the chorizo.
Stir in the rice and paprika and cook for a couple of minutes, coating each grain of rice in the oil.
Add the stock, increase the heat and bring to boil.
Reduce the heat to medium-low, cover loosely and simmer for about 15 minutes, stirring now and again.
If it becomes very dry, add a splash of water.
Stir in the prawns and peas and cook for 5 minutes or until the prawns are pink.
Stir in the parsley and lemon juice.
Serve with a wedge of lemon and dollop of garlic mayo.
Recipe extracted from Easy by Chris Baber (Ebury, £16.99), published 7 April 2022.