Ingredients

300g paella rice⁣

150g chorizo, diced⁣

150g king prawns, uncooked⁣

100g frozen peas⁣

100g mixed peppers, diced⁣

100g cherry tomatoes, chopped⁣

1 litre chicken stock⁣

1 tbsp olive oil⁣

1 clove of garlic, grated⁣

1 heaped tsp smoked paprika⁣

1 large brown or red onion⁣, diced

Pepper and a squeeze of lemon to season⁣

Handful of rocket to top (optional)

Method

First, add the olive oil and chorizo to a wide saucepan and heat on medium for around 5 minutes until it gets a little crispy. Remove from the pan and place in a bowl to the side. ⁣
Add the onion and fry for 3-4 minutes, then the garlic, smoked paprika and paella rice and mix together to coat the rice for a minute.⁣
Add the stock, bring to a boil and then simmer for 10 minutes, occasionally stirring. ⁣
Add the chorizo, prawns, peas, peppers and tomatoes, stir again and simmer for a further 10 minutes or until most of the liquid is absorbed, the veg is softened and the prawns are fully cooked.
Serve with a pinch of black pepper, a squeeze of lemon, a handful of rocket and serve!⁣

3 zinc-rich recipes to help support immunity and regulate blood sugar levels this autumn