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Spanish Rice with Three Little Pigs Chorizo and prawns





1 sliced onion

1 red pepper cut into chunks

Olive oil

½ Three Little Pigs Chorizo, chopped into pieces

150g paella rice

A pinch of saffron 

400ml chicken stock , hot

125g cooked prawns

1 lemon, halved

Small bunch parsley, chopped




Cook the onion and pepper in 2 tbsp olive oil in a large flat pan until softened. Add the Three Little Pigs chorizo and cook for a few minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the chicken stock. Add stock to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.

Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley. Enjoy!