Prawn & chorizo paella

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Frozen prawns (raw)400 g (100 g)
• Chorizo (dry-cured)120 g (30 g)
• White rice (long grain)340 g (85 g)
• Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
• Frozen peas160 g (40 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Smoked paprika8 g (2 g)
• Ground turmeric2 g (0.5 g)
• Vegetable stock cubes16 g (4 g)
• Lemon32 g (8 g)

Method

1. Fry chorizo, onion and pepper; stir in rice, paprika and turmeric.
2. Add stock to cover by 2 cm; simmer 15 minutes without stirring.
3. Push prawns and peas in for the last 5 minutes; serve with lemon.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Shellfish (prawns, crab), Gluten — always check the labels of what you buy.