Lemony prawn & chorizo rice pot

• olive oil↗1 tbsp tbsp
• onion↗1

  sliced

• small red peppers↗2

  deseeded and sliced

• chorizo↗50g g

  thinly sliced

• garlic cloves↗2

  crushed

• red chilli↗1

  (deseeded if you don't like it too hot)

• turmeric↗½ tsp tsp
• long grain rice↗250g g
• raw peeled prawn200g g

  defrosted if frozen

• frozen pea↗100g g
• zest and juice 1 lemon

  plus extra wedges to serve

Step-by-step instructions

1. 1

   Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

2. 2

   Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.