Cook the rice as per packet instructions.
Chop the onion finely and pan-fry in a little vegetable/canola oil.
Add the garlic, chilli and smoked paprika and cook for a further 5 mins.
Add the prawns and tomatoes and toss for a further 5 mins. Set aside.
Season the chicken thighs (cut into rough chunks) well and toss with
the chorizo in a little more oil in the same pan (5-10 mins). Set aside.
Add the rice and all the ingredients to the pan with the stock and simmer for 10 minutes, stirring occasionally.
Chop the basil and add to the dish, season with salt, pepper and lemon juice to your taste.
with permission of Chef Caro.
visit Chef Caro’s