1 lemon (Zest peeled into strips) remainder for wedges to serve
1 cup (UK mean Cup) of Basmalti Rice (uncooked)
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
Handful of Chopped Coriander
Handful of Chopped Parsley
salt and pepper
Heat a Little oil in a deep sided pan or skillet, then gently soften the onions. After a few minutes add the chopped garlic. Push to side of Pan and add the Chorizo until juices start to flow. Then add the raw prawns and gently fry until pink.
Then add the Chili, the Lemon Zest, the Tomatoes, Paprika, Chopped Coriander and Cayenne Pepper. Mix well together. Season with Salt and Pepper.
Add the Rice and most of the stock, then add the Bay Leaves and leave to simmer for 10 minutes or so (until the rice is cooked) top up with more stock if needed.
When rice is cooked, add the chopped parsley and cover the pan with a thick tea towel for 10 minutes to allow the rice to expand a bit. Server in a bowl, with lemon wedges for extra bite.