Venison Chorizo and Prawn Paella

This is a simple rice dish that is so tasty.

Cook some onions and garlic in olive oil over low heat until slightly browned.

Add the chorizo and brown.

I used Mandagery Creek Venison Chorizo.

Pop in some cherry tomatoes, I love leaving them whole as it adds real bursts of flavour.

Add in a couple of teaspoons of smokey paprika, I use a beautiful one from PureBlends.

Stir in 200g of short grain rice, giving it a few minutes to go slightly translucent.

Add 400ml of hot seasoned stock, top with some sliced green onion.

Let it simmer over low heat.

When the rice starts poking through, top with your green prawns and a handful of peas.

I made this loaf of sourdough using organic Kialla flour from Brasserie Bread,

Turn the prawns over when they are looking half done.

Once the stock is fully absorbed your ready to serve, takes about twenty minutes from when you start to simmer.

Serve with some crusty sourdough.

A simple and delicious dinner that was enjoyed by all.