Prawn and Chorizo Baked Rice

Comfort food for me gets no better than a big bowl of seasoned rice. This dish has the smokey deliciousness of chorizo and paprika, the sweetness of prawns and broad beans (or peas), the heat of chilli and the fresh hit of lemon right at the end.

For me, the best bit of this dish are those crispy, sticky bits of rice that form on the base of the pan - cook's treat! If I'm serving this for a dinner party, I like to chop some cherry tomatoes and fresh basil and toss together with a little extra virgin olive oil and pile the whole lot on top of the rice. The hot rice and cold salad provide perfect contrast and jazz it up a bit. (But I do have to say it's simply fabulous just spooned straight out of the pan and into your mouth!) 

Prawn and Chorizo Baked Rice

Serves 4

8 thin slices chorizo 

2 garlic cloves, finely chopped 

1 small onion, finely chopped 

300g long grain rice 

2 tsp smoked paprika 

1 tsp chipotle chilli flakes

750ml fresh chicken stock, hot 

100g frozen broad beans or peas 

300g raw shelled tiger prawns, thawed if frozen

1 lemon, cut into wedges 

sea salt and freshly ground black pepper

Preheat the oven to 190°C/fan170°C/gas 5. Lay the chorizo slices on top of each other and roll them up tightly. Cut across the roll to shred the chorizo as thinly as possible. Pull apart into individual strands.

Put the shredded chorizo, garlic and onion in a flameproof casserole with a pinch of salt and set over a medium heat. Cook for 5 minutes – there should be enough oil in the chorizo to soften the onion and garlic. 

Add the rice and paprika, stir for 30 seconds, then add the stock. Bring to the boil, cover and bake in the preheated oven for 20 minutes. Stir in the broad beans or peas and prawns and return to the oven for 6-8 minutes, until the prawns are pink and cooked through and the rice is tender. Season to taste and serve with lemon wedges for squeezing over.