Paella is a delicious Spanish rice dish which historically uses leftovers. This budget-friendly version also uses turmeric instead of expensive saffron to give it a golden yellow hue.
2 tablespoons olive oil
150g small frozen prawns, defrosted
1 large chorizo sausage, sliced in 1/2-inch rounds
125g frozen green peas, thawed
1 medium onion, finely chopped
2 cloves garlic, minced
200g long-grain rice
pinch ground turmeric
1 400g tin chopped tomatoes
1 litre reduced-salt chicken stock
Ground sea salt and black pepper to taste
Heat one tablespoon of oil in a large heavy-based frying pan, fry the prawns until just pink and then remove from pan.
Add remaining oil to pan and fry sausage over a medium-high heat until beginning to brown, then add onion, and cook, stirring frequently, until translucent.
Next, add garlic and rice, stirring to coat and cook until rice is translucent.
Then stir in paprika, turmeric, tomatoes and stock, scraping up browned bits from bottom of pan. Season to taste.
Bring to the boil and then reduce to a simmer. Cover and cook until rice is tender and most of the liquid has been absorbed. Stir in peas and cook until warmed through, then stir in prawns and serve immediately.