Chop chorizo, onions and pepper into thick strips and fry them until soft in a large pan.
Add uncooked rice, spices, white wine and enough stock to cover all ingredients. Bring to boil and cook on a low heat for 20minutes.
After 20 minutes, add cooked prawns and butterbeans and cook for a further 5 minutes. Serve immediately, with some sangria, perhaps!
Tips: Keep the chicken stock nearby and top up the pan to keep the rice cooking and not sticking to the pan. You can substitute the prawns for chicken or mussels!
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