There are a few things that I have learnt from my career so far in investments. Firstly there is no magic formula. Secondly research your investments thoroughly. Thirdly adapt your strategies and investments to suit your needs. Finally trust your gut.

I am allergic to crustaceans. However my wife loves prawns. From time to time I make a particular Malabar inspired prawn curry for her. I know it is really good even though I have never tasted it. I will post that recipe some other time. This is my take on a Spanish prawn and chorizo paella. Once again this dish came out well. The quantity below is for four people.

Ingredients

Prawns: 360 grams

Chorizo: 400 grams

Red Peppers (Capsicum): 2

Onions: 2

Bomba Paella Rice: 250 grams

Saffron: A few strands

Cava or dry white wine: 200 ml

Chicken stock: 500 grams.

Lemon: 2

Dried Thyme: One tablespoon

Dried Bay leaf: 2

Olive Oil

Coarse sea salt

Black pepper powder

Paprika

1) Marinate the prawns using half a tablespoon of Paprika, half a tablespoon of dried thyme, the juice of half a lemon, two tablespoons of cold stock and half a a tablespoon of garlic paste. You can vary this quantity based on your taste. I used cooked prawns with the whole shells on it. My guess is that unshelled raw prawns will give the most flavour. If you don’t like messing up your fingers while eating then please do shell the prawns. If you are using raw prawns then make sure that they are clean and their digestive tract is removed. I used hot paprika but smoked or sweet can be used too. It will of course change the taste. I would say leave it for at least 15 minutes but the more time you can keep it then the better it will be.

2)Use a wide flat pan with a lid that sits firmly. Drizzle olive oil on a medium heat. The olive oil is used to lubricate the pan. Do not add too much oil as the chorizo will release its own oils.

3) Heat the stock. Do not boil. Take it off the heat just before it boils. Pour half of the stock in a separate container and put the saffron in it so that it can infuse with the stock.

4) As the oil is heating delink and slice the chorizo. My preference is raw cooking chorizo. If you cannot get your hands on cooking chorizo then any other chorizo will work too.

5)Once the oil is hot then add the chorizo. Let it cook until it starts to release a golden oil. Make sure that the chorizo is spread evenly across the pan. Close the pan with the lid. This should take between 3-5 minutes. Stir the chorizo once or twice in between so that it does not get burnt.

6) You can either do this step before you start cooking or at this stage. Deseed the red peppers (in certain places they are known as capsicum) and slice them into strips. Finely chop the onions. Finely chop the garlic.

7) Once the chorizo has released its oils then mix the peppers, onions and garlic into the pan. Stir until they are well coated in the oil. This will be more visible on the onions. You will know that it is well mixed when all of the onions have a nice yellow colour to it. Close the lid and let it cook until the onions soften or gets caramelised. Add a big pinch of coarse sea salt. This should take about 10-12 minutes. Stir once or twice after six minutes so that the onions do not burn. Keep the lid firmly closed. This will help it to cook better.

8) Add half a tablespoon of paprika. You can add more if you want a stronger flavour or richer colour. Add the remaining thyme. Stir and cook for a minute. Add olive oil if the pan is too dry.

9)Add the paella rice and fry for about two minutes until it is coated in oil. You can use white basmati rice if you do not have access to paella rice.

10) Add 200 ml of Cava to the rice and reduce by half. Stir so that the rice is mixed with the cava and is not stuck onto the pan. Any dry white wine will also do.

11) Add the plain and the infused stock and stir properly. Ensure that the rice is not sticking to the pan. Taste and see if you need more flavours. You can add salt and pepper at this stage. Do note that it is fine if the salt is a little less as the stock and the prawns will add more salt during the cooking process.

12) Add the prawns and mix nicely. Place two Bay leaves on top and close the lid. Increase to high heat. This will take about 15 minutes. You will know that it is starting to get ready when you get the beautiful aroma of prawns. Cook until the rice has soaked up most of the liquid.

13) Chop the parsley finely. You can use the stalks too.

14) Add most of the parsley and squeeze the juice of the remaining lemon. Taste and add salt,pepper and lemon if required.

15) Garnish with parsley and serve with a lemon or lime wedge.