Chorizos and Rice

Peel and chop two onions, put in large saucepan with four tablespoonfuls of olive oil and soften over a low light stirring from time to time.

Meanwhile pod the peas if using fresh ones; take skin off the chorizos, slice lengthwise and cut into slices about ¼ inch thick; trim any fat off the ham and cut into pieces about one by ¼inch.

Make about three pints of stock and add four tablespoonfuls of fresh lemon juice. Add the chorizos, ham, rice and peas if using fresh ones to the onions.

Add about three quarters or so of the stock, stir well and bring to a simmer over a lowish heat. Cover and simmer for twenty minutes or so stirring every five minutes or so and adding more stock as required. Add peas if using frozen ones.

Continue to simmer and adding stock until the rice and peas are cooked. Season well with one to two tespoonfuls of salt and serve with slices of lemon.