I make no claims about the authenticity of this but it makes for a delicious Paella-style dish. I sauteed sliced onion, a Romano red pepper and the remains of last night's fennel bulb with half a horse-shoe of chorizo in olive oil, until all was just beginning to become tinged gold and the oil has rendered from the sausage. Grate in a couple of garlic cloves, add half a teaspoon of hot smoked paprika and a teacupful of Bomba or Callasparra Valencia rice (Waitrose sells it). Stir well, then stir in a mixture of 3/4 pint veg stock, a teaspoon of tomato puree, a good pinch of best-quality saffron (I use Iranian, brought from there by my friend Noshin) and 1/4 pint of dry white wine. Bring to the boil, turn the heat right down, cover and simmer for 20 minutes. Then stir in about 12 peeled de-veined King prawns and tiny broad beans or petit pois. Cover again, and simmer for 4-5 minutes. Finally, add chopped parsley and serve with lots of lemon chunks. Lovely! We started the meal with fresh corn cobs with chilli and coriander butter and washed down with Margaritas - Ay Carrumba!!!!
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