RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1Tb Cobram Estate classic EVOO
• 1 red onion, diced
• 3 Coles Chorizo sausages, sliced (from the deli)
• 2 medium red capsicum, chopped
• 3 x 70g Ainsley Harriott Mexican Cous Cous, Rice, Bulgur Wheat and Lenitl Snack Pots
• 500mls Massel low salt chicken stock
• 400g raw/green peeled prawns (frozen is fine)
• 200g frozen peas
• Pinch pepper and salt
• ¼ cup flat leaf parsley
• Lime zest & wedges to serve

METHOD:

• Heat the oil in a large non-stick fry pan over a medium heat. Add the onion and chorizo and cook for 2-3 minutes to render some of the fat from the chorizo. Add in the capsicum, rice pockets and stock. Stir to combine and leave on a gentle simmer for 4-5 minutes, stirring occasionally. Mix in the prawns and frozen peas and cook for 3-4 minutes, or until the prawns have changed colour and the peas are soft. Remove from the heat and divide the paella into serving bowls and top with Parsley and lemon wedges.
• *This will also work with fish, mussels, squid or a mixture of vegetables.

Our friends at Wine Selectors recommend pairing this dish with a Tempranillo or Grenache or Rose.