Paprika Rice with Prawns

• Pinch saffron
• 500-600ml chicken stock
• 50g sliced chorizo
• 1 tbsp olive oil
• 1/2 spanish onion finely chopped
• risotto rice for 2
• 1 tsp paprika
• 1 garlic clove, chopped
• 1 small glass white wine
  
• 1 small red pepper, diced
• 50g french beans, trimmed and halved
• prawns
• chopped parsley
• lemon wedges

Drop the saffron into the hot stock.
Fry the chorizo in oil until crisp and then lift out.
Tip away all but 1 tbsp of the oil.
Add the onion to the pan and cook until soft. Add rice, paprika and garlic.
Pour in wine and let it bubble away.
Tip in three quarters of the stock, stir, cover and cook for 10 mins.
Add pepper and the beans.
Add remaining stock if needed.
Cover and cook for 8 more mins.
Stir in the prawns and chorizo and cook until the prawns are pink.
Scatter with parsley and serve with lemon wedges and bread.