My sunshine paella with chorizo and king prawns

Two things I love…food and art, and if it tastes great and looks a picture why not mix the two. And speaking of love, a short story! Down a a side street in Valencia, whilst enjoying the warm sultry evening air …it was there I had my first. And yes it took me by surprise….so much more seductive than I’d expected, intense with such a depth of flavour ( haha now I’m going all masterchefy on you) I really did fall in love.
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sunshine paella with chorizo and king prawns
1 LARGE frying pan or paella pan
Olive oil
1 onion finely diced
1 large chorizo cut into chunks
2 garlic cloves
2 tbsp tomato purée
2 tsp smoked paprika
500g paella rice
1.5 litres chicken stock or mix of chicken and vegetable stock
Frozen green beans
Handful of frozen sweetcorn
Half a yellow pepper thinly sliced
Defrosted king prawns (as many or as little as pleases you)
1-2 lemons sliced
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Heat your LARGE pan with a good glug of olive oil. Gently sweat the onion. Add in the chorizo and seal. Add the purée, garlic and paprika and cook for a few minutes. Throw in the rice, coat it in the tomato base and cook and stir for another minute or two. Add the chicken stock and stir thoroughly. Cook for 10 minutes give it one last stir then turn down the heat and cook for another ten minutes. At this point make your “sun”, a handful of sweet corn. The rays, green beans and pepper. Throw in your prawns pushing them beneath the surface to cook. (If your prawns are very large or you are just nervous you, could fry them off in a pan first) Cover the pan tightly with tin foil and turn up the heat a little. You should start hearing the rice popping as it caramelises on the bottom. This is called the “socorat” and adds the depth of flavour authentic paella has. But be warned you don’t want it burnt but only caramelised. After three or four minutes once the prawns are cooked take the tin foil off and serve with wedges of lemon.
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