Fry your garlic, onion and chilli gently until softened.
Slice about two thirds of your chorizo up and throw into the hot pan, fry for a few minutes and then add your frozen peas.
On top of the peas pour in the cup of stock as well as about two cups of hot water.
Leave to simmer for around twenty minutes and then add about a teaspoon of paprika.
Take the rest of your chorizo and chop it up into bits, put it into a hot pan and crisp up.
You don’t need to add any oil as the chorizo will ooze it’s own beautiful saffron-gold oils.
Ladle your pea mixture into a blender and blitz.
Serve with a sprinkling of paprika and a scattering of crispy bits.
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