Sauté thinly sliced chorizo (I used some of my home-made chorizo – see the earlier image, i.e. further down this page, for details)
until the fragrant oils start to run, then add a sliced red onion and continue gently frying until translucent. Separate the stems and
leaves from some Swiss chard, cut the stems into 3cm lengths and add to the chorizo and onions. Cook for a few minutes, then add
a tsp of smoked paprika, skinned chopped tomatoes and a half cup of water. Bring to a boil, then add raw prawns and a tin of drained
butter beans. Simmer until the prawns are cooked and pink, then toss in the torn chard leaves, turn until wilted and serve in bowls.