According to Catalan cookery expert Rachel McCormack, when a Spanish man cooks rice, it’s called a paella. When a woman does it, it’s called a rice dish. Humph.
This is closer to a Spanish-style stir-fry, a version of what my in-laws call a chuck-in rice. It is nonetheless delicious and it’s very quick to make, assuming that you have some cooked basmati sitting in the fridge. If not, it’s worth cooking some just to make this.
It’s the perfect supper to eat out of a bowl while watching something brainless on the telly after a hard day’s work. Add a crisp green salad if you’re feeling energetic enough to toss it. Or find a man to do it for you.
2 onions, peeled and chopped
2 peppers, red, green and/or yellow, de-seeded and diced
2 fat cloves of garlic, peeled and chopped
1 rounded tspn sweet smoked paprika
50g spicy chorizo, sliced into rounds
12-14 raw king prawns, peeled and with the black thread removed
350g cooked basmati rice (roughly 140g uncooked weight)
A handful of parsley, roughly chopped plus a few sprigs to garnish
Lemon to squeeze over.
In a deep frying pan, cook the chorizo until it’s beginning to brown and its oil starts to run. Remove and set aside. Add a little olive oil, one or two tablespoons, and fry the onions until soft and golden.
Throw in the peppers and cook until softened. Now add the garlic and paprika and cook for a minute more.
Put the chorizo back in the pan, along with the rice, and stir-fry until the rice is heated through and the flavours have blended. Add the prawns and stir-fry until they’re pink and cooked through, just a couple of minutes.
Chuck in a handful of parsley and squeeze over some lemon juice. Stir to mix and serve with few sprigs of parsley to garnish and more lemon wedges on the side.