This is my ultimate comfort food, healthy and super quick to make.
This recipe serves 4
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
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
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.