Chorizo & rice

For ➍
250 g cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
300 g Arborio rice
4 chicken thigh fillets, halved*
200 g sweet chorizo, thickly cubed**
2 ts chopped fresh rosemary
1 l hot chicken stock
pinch saffron strands***
8 large, raw prawns*
salt & freshly ground black pepper

Preheat oven to 220°C. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 m until the tomatoes are softened.

Stir in the rice, chicken, chorizo**, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 m.

Stir in the prawns and return to the oven for a further 10 m until the rice is tender and the chicken cooked through.

Serve with a strong full-bodied red wine.

*Alternatively, cook on stove top. Omit the tomatoes, fry the onions in olive oil, add the rice with only the chorizo. Omit the prawns and add thickly cubed slices of pata negra (or very good bacon) for the last few minutes of cooking. Serve with baked tomatoes as a side-dish.
**For a less pronounced peppery taste of the dish, bake the chorizo cubes in some oil and add to the finished dish. Or put the chorizo cubes in some milk for 15 m to diminish the spicy taste.
***Optional.

Read the tip on making a quick rice dish.