Harissa Chorizo Prawn Rice
Peel and slice the chorizo, finely slice the onions.
Get your largest high sided frying pan over a medium to high heat. Pour in a good glug of olive oil, chuck in the chorizo and onions with a pinch of salt. Fry, stirring occasionally, for 10 minutes until the onions have collapsed and softened and the chorizo has released its oil.
Meanwhile finely chop the garlic cloves and halve the cherry tomatoes.
Add the garlic cloves and fennel seeds (if using), to the frying pan, stirring for 1 minute then tip in the rice. Spoon in the harissa paste and give everything a good stir so that each grain of rice gets coated in the onion and spices.
Chuck the cherry tomatoes into the pan and pour in the white wine. Once the wine has nearly bubbled away, pour in 2/3 of the stock. Mix then leave to bubble for 18-20 minutes, stirring occasionally until the stock has been absorbed and the rice is cooked with a slight bite. At this point, turn down the heat to low and pour in the remaining stock.
If using prawns with their shells on, heat a griddle or large frying pan over a high heat. Fry the prawns for around 2 minutes on each side until they have turned completely pink and their shells have slightly blackened. Scatter over the top of the rice. If using prawns without their skin, chuck the raw king prawns into the paella, and leave for 2-3 minutes to cook through.
Zest 1 of the lemons into the rice, squeeze in the juice and season to taste. Crumble over the feta and tear over the parsley. Drizzle the rice with some olive oil, then cut the other lemon into wedges for serving. Enjoy.