This one-pan supper can be on the dinner table in less than one hour. Serve with a crisp green salad and some crusty bread for a delicious and filling midweek meal.

Serves 4

Ready in 50 minutes

• 1tbsp olive oil
• 250g chorizo sausage, diced
• 1 large onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 4 celery stalks, chopped
• 225g paella rice
• Few strands of saffron
• 850ml hot chicken or vegetable stock
• 200g raw king prawns (thawed if frozen), peeled with tails left on
• Salt and freshly ground black pepper
• 1 tsp paprika

1 Heat the oil in a large deep frying pan and fry the chorizo sausage for 2-3 minutes, stirring frequently until browned. Remove with a slotted spoon and set aside. Add the onion, garlic and celery to the pan and fry gently for 8-10 minutes, stirring, until softened.

2 Stir in the rice and saffron strands and cook for 1 minute, then pour in the stock. Bring to the boil then reduce the heat to a simmer and cook for 20-25 minutes, until the rice is almost tender and nearly all the liquid has been absorbed, stirring frequently.

3 Add the chorizo and prawns to the pan and cook for a further 5-6 minutes, until the prawns are cooked through and pink. Season to taste with salt and freshly ground black pepper and serve in warmed bowls sprinkled with the paprika.

TIP

Add some diced red or yellow pepper and a handful of chopped fresh parsley for extra colour and flavour.