Ingredients:-

• 2 chicken breasts, cubed
• chorizo 100g approx roughly chopped
• finely chopped garlic, 3 or 4 cloves
• sweet smoked paprika
• 10 big shell on prawns
• 300g arborio paella rice
• oil (olive or rapeseed)
• 400ml good chicken stock
• 225ml dry sherry
• 4 spring onions, sliced into 1/2 cm chunks
• 150g of frozen garden peas
• parsley
• salt & pepper

1. Heat oil in a frying pan, cube & season chicken & start to brown in frying pan
2. add roughly chopped chorizo & fry for a couple of minutes
3. add chopped garlic & fry for a further minute
4. add a good pinch of smoked paprika, buy the best paprika you can afford you really can taste the difference
5. pour in 150ml of sherry & bring to the boil
6. add 300g of arborio rice
7. pour in 400ml of good chicken stock & bring back to the boil then turn the heat down to a simmer for approx 30 mins, add a lid to the pan half way through, about 15 mins (Lorraines Tip: if you dont have a lid that fits cover with a baking tray)
8. in a second pan heat some more oil and add the spring onions, then toss in the whole prawns & fry for about 3 minutes
9. add the peas and a further glug of sherry (about 75ml) and boil off for a couple of mins
10. now combine the prawns, onions & peas into the pan with the chicken, chorizo & rice
11. season with salt & pepper & stir through, then leave, don’t worry if some of the rice sticks to the pan, the Spanish appreciate this ‘Socorrat’ as the best bit!
12. garnish & serve the dish in the pan with roughly chopped fresh parsley