- STEP 1
Peel and slice the garlic. Peel and dice the onion and carrot. Finely chop the parsley stalks. Deseed and dice the pepper. Roughly chop the parsley leaves.
- STEP 2
Chop the chicken and chorizo. Put a lug of olive oil in a pan on medium heat and add the chicken and chorizo. Cook for a few minutes until the chicken is cooked, then add the garlic, onion, carrot, parsely stalks and paprika. Cook for 5 minutes. Next, add the pepper and cook for another 5 minutes.
- STEP 3
Next, add the tomato puree and crumble in the stock cube, then add the rice and stir for a couple of minutes. Then pour in 750ml of boiling water and add a pinch of salt and pepper. Bring to the boil and then allow to simmer for 15 minutes, stirring regularly.
- STEP 4
Add the peas and prawns and cook for a further 5 minutes. Stir in the chopped parsley leaves and serve!