Mike Van de Elzen: Chorizo paella with green chili and coriander

The Sunday Session with Francesca Rudkin

Chorizo paella with green chili and coriander:

Cook time: 45 minutes

Prep time: 5 minutes

Serves: 6

2 tbsp sunflower oil

1 white onion, peeled and diced

3 cloves garlic, peeled and crushed

2 chorizo sausage, sliced

1/2 tsp smoked paprika

1/2 cup red wine

1 1/2 cups long grain rice

3 cups vegetable stock

2 tsp tomato puree

1/2 tsp salt good crack of pepper

12 cooked prawns

1 green chili (cayenne or similar)

1/2 cup fresh coriander

1 lemon, cut into 6

Start by pre-heat your oven to 180*c

Place a deep EngelElzen pan or deep cast iron pan onto a element and start by sautéing the onion and garlic in the sunflower oil until soft. Add in the chorizo and continue to sauté. Once the chorizo starts to colour up slightly, add the rice.

Reduce the heat and sauté the rice for a couple of minutes before you add in the red wine. Reduce the wine fully before adding in the vegetable stock, tomato puree and season with salt and pepper.

Place a skillet pan or lid onto the pan and fire it into the oven for 35 minutes.

After this time, remove and check the rice is just cooked through. If it is, scatter over the prawn and place back into the oven without a lid for a further 10 minutes.

After this time, remove and top with sliced green chili, coriander and lemon wedges.

Serve.

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