• 12 large green Australian Prawns
• 1 tablespoon olive oil
• 1 onion finely chopped
• 4 cloves garlic, crushed
• 2 air dried chorizo, sliced
• 2 teaspoons smoked paprika
• 1 pinch saffron threads
• 4 ½ cups chicken stock
• 2 cups paella rice
• Sea salt & cracked black pepper
• 2 cups parsley leaves
• 1 lemon, peeled & segments removed
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Store-bought aioli, to serve

Heat oil in a large deep-frying pan over a high heat. Add the onion, garlic & chorizo & cook for 2-3 minutes or until lightly golden. Add the paprika & saffron & cook stirring for a further minute. Add 4 cups of stock, stir & bring to the boil. Add the rice & stir to even the mixture.

Peel & devein prawns leaving tails intact. Push the prawns into the mixture, reduce the temperature to low & cook, without stirring for 15 minutes. Increase the temperature to medium & cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente. Season with salt & pepper & remove from the heat.

Cover surface with a clean towel & allow to rest for 10-15 minutes or until the liquid is absorbed & the prawns are cooked through. Place the parsley, lemon segments, olive oil & red wine vinegar into a bowl & toss to combine. Serve paella topped with parsley salad & aioli. Serves 4.