Creamy, oozy comfort food!
Preheat a frying or saute pan over a medium high heat.
When hot, add in the chorizo and let fry until the oil had released from the meat, and the edges have gone slightly crispy. Remove from the pan with a slotted spoon and pop to one side, leaving the oil in the pan.
Tip the rice into the pan and stir for 30 seconds so the rice can absorb the chorizo oil.
Add in the onion and fry along with the rice for a few minutes.
Pour in a splash of the hot stock and stir until it has all been absorbed. Slowly add in the rest of the stock a little at a time, each time waiting until the previous stock has been soaked up by the grains of rice. This will take a good 20 minutes, so pour a glass of wine and get stirring!
When the final splash of stock has been added, throw in the prawns to cook through too.
When the prawns are pink, add the butter, half the parmesan cheese and half the chorizo pieces. Stir well until combined and the sauce has become thick and creamy.
Serve up between two bowls, and sprinkle the remaining parmesan and chorizo evenly over the top.
Please enjoy my recipe! Jane | hedgecombers.com