Spanish Rice with Chorizo and Prawns

Fry the onion in a large pan with the oil and a pinch of salt. When softened, add the chorizo, rice and beans, and stir well to combine. Pour in 600ml of hot stock, then bring to a simmer and cover with the lid. Reduce the heat, cook for 15 mins, then add the remaining stock gradually until the liquid is absorbed and the rice is almost tender.
Stir in the kale and scatter over the prawns. Stir the lemon juice through the mixture, then cover and cook for 3 mins more or until the prawns have turned pink. Leave to rest for 5 mins, then serve with dollops of garlic mayonnaise or similar.

30 mins

4 serving

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