|1 tablespoonolive oil|
|100 gramschorizo sausage; diced|
|1 largeonion; finely diced|
|2 garlic cloves; crushed|
|250 gramsarborio rice|
|1 tablespoonsmoked paprika|
|1/2 teaspoonsaffron threads|
|400 gramscan chopped tomatoes|
|500 mililiterschicken stock|
|2 largefield mushrooms|
|1 cupfrozen peas|
|200 gramsraw prawns; peeled|
|100 gramsham; shredded|
1 Heat oil in a large frypan, add chorizo and cook over medium heat, stirring for 2-3 minutes or until crisp.
2 Add onion and garlic and mushrooms, cook until soft.
3 Add rice, paprika, saffron, tomato and stock. Cook over low heat for 20 minutes, stirring occasionally.
4 Add prawns, peas, and ham. Cook until prawns become opaque.
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