Dice the chorizo. Dice the onions. Dice the red peppers. Crush the garlic cloves.
And the rest...
- 1 Heat the oil in a large frying pan over a medium heat. Add the chorizo and fry for a few minutes, then add the onion, red pepper and garlic, cooking until sweet and translucent.
- 2 Stir in the Cook with M&S roasted red pepper paste and add the paella rice. Pour in the wine and completely reduce before pouring in the chicken stock. Reduce the heat to a simmer and leave to cook, uncovered, for 20 minutes.
- 3 Once the rice is cooked, add the prawns and heat through for another 5 minutes. Finish by scattering over some parsley. Serve with wedges of lemon for squeezing, dollops of M&S roasted garlic mayo and chargrilled sourdough bread.