This is a new recipe that I have tried a few times, switching out some of the ingredients each time. One of my favourite swaps is to swap the paneer to halloumi, a much saltier cheese.

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Ingredients

• 300g of king prawns
• 150g spicy chorizo
• 100g asparagus
• 100g frozen peas
• 1 glass of dry white wine
• 1 onion
• 2 garlic cloves
• Dried chili flakes
• Smoked paprika
• 200g paella or risotto rice
• 300ml chicken stock

Process

1. Finely dice the onion and garlic.
2. Warm a tbsp of oil to a non stick pan on a medium heat. Add the onion, garlic and chili flakes, stir and add a pinch of salt.
3. Add a little more oil and add the chorizo which should be sliced into peanut size quarters.
4. Add a dusting of smoked paprika, then add the prawns, ensuring each one is fully flat on the pan. After around 1.5 minutes turn each prawn and add the rest of the paprika.
5. Once prawns are fully pink, use tongs to place them in a bowl and set aside.
6. Now turn the heat to high.
7. Add the wine once the pan is fully hot. We do this to make sure the alcohol burns away.
8. After a few minutes, add the rice and stir ensuring each grain is covered. If required at this stage, add a little of the stock.
9. Keep a watch on the pan and when the liquid reduces to almost nothing, add another ladle of stock and stir. Repeat this until you have used all of your stock and the rice has the tiniest hint of a hard bite in the middle.
10. Taste and add more smoked paprika or chili flakes if you want a bit more spice and depth.
11. Now add your asparagus which should be chopped into inches.
12. Keep stirring and add a little boiling water if required.
13. After 10 minutes, add the prawns back in and add the frozen peas.
14. Keep stirring for another 3-4 minutes, trying the rice to ensure there is no bite left.
15. Serve and enjoy!