HECK! SPANISH PAELLA

INGREDIENTS

1 tbsp tomato purée 

800ml light, hot chicken stock

3 tbsp rapeseed oil 

1 pack HECK! Chorizo-Style 97% Pork Sausages, skinned

1 onion, finely chopped

3 garlic cloves shopped

1 tsp smoked paprika

3 tbsp finely chopped parsley stalks

2 red peppers, finely sliced

300g paella rice

150g frozen peas

250g cooked unpeeled prawns

2 tbsp chopped parsley

Lemon wedges to serve 

Drizzle of olive oil

METHOD

1. Stir the tomato purée into the hot chicken stock and set to one side. Heat half the oil in a large non-stick frying pan, add the skinned sausages and cook for 8 minutes until golden, breaking up with a spoon as it cooks. Remove from the pan and set to one side.

2. Heat the remaining oil in the pan, add the onion and cook for 10 minutes until softened. Add the garlic, cook for 5 minutes and then stir in the paprika, parsley stalks and sliced peppers. Stir and cook for 5 minutes. Add the rice and cook over a medium high for 5 minutes.

3. Add the stock, bring to the boil, reduce the heat, cover and cook for 15 minutes, stirring occasionally. Add the peas and prawns and cook for another 5 minutes, adding boiling water if it looks a little dry. Season to taste and serve with parsley, lemon wedges and a drizzle of olive oil.