75g Spanish Chorizo
150g large peeled prawns
1 onion (usually red but I use a normal one)
1 red pepper
peas
250g paella rice
saffron
olive oil

Heat 1tbspn olive oil in a pan and add one onion, peeled and roughly chopped. Fry for a couple of minutes then add 250g rice. Add 800ml water and a pinch of saffron then turn to a low heat and cook for 15min until the rice is tender.
Meanwhile, cut 7075g chorizo into halves and fry in seperate pan until it starts to beome crispy. Add 150g peeled prawns and red pepper, deseeded and finely sliced. Heat through for a few minutes.
Once the rice is cooked, add to the pan with the chorizo and pawns and combine. Add a handful of peas, warm through and serve immediately.