Chorizo & Prawn Yangzhou Fried Rice, Spanish Style

Method

1. Break up the cold rice by hand. Peel the chorizo and cut it into 1 cm cubes, cut the bell pepper into 1 cm pieces, mince the garlic and roughly chop the parsley. Beat the eggs with a pinch of salt. For the aioli, finely grate the aioli garlic into the mayonnaise and stir in a few drops of lemon juice.

   Add in this stepCold cooked rice (day-old long-grain) 400 gEggs 2Salt ⅛ tspMayonnaise 2 tbspGarlic clove (for the aioli) ½Lemon 0

2. Put a very little olive oil and the chorizo in a wide 26 cm pan and fry over medium heat for 3 min, until plenty of red oil has run out and the edges are crisp.

   Add in this stepOlive oil 1 tbspCured Spanish chorizo 80 g

   medium heat

3. Add the prawns, minced garlic and bell pepper and stir-fry over medium-high heat for 2 min, until the prawns turn pink, then push everything to one side of the pan. Add a little more olive oil if the pan looks dry.

   Add in this stepRaw peeled prawns 100 gGarlic cloves 2Red bell pepper 60 gOlive oil ½ tbsp

   medium-high heat

4. Pour the egg into the empty space; when it is half set, add the rice and smoked paprika straight away and press and toss over high heat for 4 min. It is ready when the rice has soaked up the red oil, looks orange and the grains are separate.

   Add in this stepSmoked paprika ½ tsp

   high heat

5. Add the peas and salt and toss over high heat for 1 min more. Turn off the heat and stir in the parsley and the juice of half the lemon.

   Add in this stepGreen peas (frozen is fine) 40 gSalt 0.4 tspFlat-leaf parsley 10 gLemon ¼

   high heat

6. Serve with spoonfuls of aioli on top and the rest of the lemon cut into wedges.

   Add in this stepLemon ¼