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1
Defrost the prawns if using frozen.
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2
I do this in a sealed bag submerged in warm water - takes 20 mins or so.
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3
Discard the water from the melted ice
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4
In a saucepan, heat half a tablespoon of oil and add the salt, whole clove of garlic (lightly crushed) and spices.
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5
The turmeric is for colour (in the absence of saffron) and the sumac, paprika and garlic are to cover up the flavour!
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6
Cook the spices for a minute until sizzling and the garlic looks deep yellow
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7
Add the rice and cook together for another minute- coating the rice thoroughly
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8
Add the boiling water, cover and turn the heat to lowest for 15 mins
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9
After 15 minutes, turn the heat off, fluff the rice with the fork and put the lid back on while you chop the remaining ingredients
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10
Put the rice in a sieve and wash with cold water under the tap.
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11
Leave to drain while you continue with the rest
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12
Add the oil to a large frying pan with the chorizo and heat to release the chorizo fat and crisp
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13
Add the chopped pepper, chilli, garlic and tomato.
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14
If your tomato is not very ripe- add this first and cook for 30 secs first
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15
Add the prawns and cook for 30 secs
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16
Crumble in a stock cube
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17
Add the hot water and cook together for a minute then tilt the pan and reduce by 2/3
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18
Add the rice and cook together over a high heat for 30 secs
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19
Turn off the heat and add the parsely and plenty of lemon juice.
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20
Stir in and serve.
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21
Eat it
