As our thoughts turn to the summer holidays, to get us in the mood the chefs are cooking up dishes from some of our favourite holiday destinations.
We kick of with the most popular foreign holiday destination for Brits . . . . sunny Spain! And anyone who's been there will know theres nothing like a tasty paella to get you thinking about sun, sea and sangria! Try Dean's chorizo and praen version.
400g raw tiger prawns
200g chorizo, diced
1 large onion, diced
3 cloves garlic, crushed
2 green peppers, diced
1 tsp smoked paprika
200ml white wine
300g paella rice
1 litre hot chicken stock
3 tbsp flat leaf parsley chopped
Lemon wedges, to serve
1. In a large pan heat a dash of oil then fry the chorizo for 3-4 minutes then add the onion, garlic and peppers then continue to cook for 5 minutes.
2. Pour in the white wine then reduce for a couple of minutes. Add the paprika and rice and stir through, cooking for 3-4 minutes.
3. Pour in the boiling stock then simmer for 15-18 minutes. Add in the prawns along with a little more stock if required and cook for a further 3-4 minutes or until the prawns are pink and cooked through.
4. Stir through the parsley then season with salt and pepper. Serve with some wedges of lemon.