This is my ultimate comfort food, healthy and super quick to make.

This recipe serves 4

Ingredients

2-3 tbsp olive oil

2 red onions, peeled and diced

2 garlic cloves, peeled and grated

Finely pared zest of 2 lemons

2 thyme sprigs

220g chorizo, diced

Pinch of cayenne pepper

Pinch of saffron

1 red chilli, seeds removed and finely sliced

1 cinnamon stick

250g basmati rice

Sea salt and freshly ground black pepper

1l hot fish stock

250g large raw prawns

Handful of basil leaves, finely sliced

Handful of chervil leaves, roughly chopped

Method

1. Heat the oven to 190°C/Gas 5. Cut a greaseproof paper circle slightly larger than a heavy-based

ovenproof pan or a cast-iron casserole. Snip a small hole in the middle of the paper to serve as a

steam vent.

2. Heat the pan with the oil, add the onions, garlic, lemon, thyme leaves, chorizo, cayenne pepper,

saffron and chilli for 4-6 minutes until they begin to soften. Add the cinnamon stick and rice and stir

well to toast the rice for a couple of minutes. Season with salt and pepper and pour in the hot stock

and bring to the boil. Cover with the greaseproof paper and transfer the pan to the oven.

3. After 10-15 minutes, take the pan out of the oven, lift the greaseproof paper and scatter over

the prawns, basil and chervil leaves. Re-cover with the greaseproof paper and return to the oven for

4-5 minutes until the rice is tender and the prawns are just cooked through and opaque. Remove

from the oven and leave to stand for about 5 minutes before lifting off the paper.

4. Fork through the rice to distribute the prawns evenly, and remove the cinnamon stick. Check the

seasoning and serve immediately.