Ingredients

1 tbsp olive oil
1 onion, chopped
Pinch of saffron
80g Chorizo
1 tablespoon tomato purée
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
2 gloves of garlic
Red Pepper
700ml chicken stock
Chicken thighs, skin off, bone out
100g frozen peas
300g frozen seafood mix, defrosted
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Method

Step 1
Peel and finely slice the garlic, peel and roughly chop the onion. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.

Step 2
Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, parsley stalks, chorizo, chicken, dried thyme and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan for a further 5 minutes.

Step 3
Stir through the tomato purée, then add the rice and stir for a couple of minutes so the rice soaks up the step 1 and 2.

Step 4
Pour in 750ml boiling chicken stock, sherry and add a pinch of sea salt, saffron and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes and stir, try not to stir too much as you want to have a crust at the bottom of the pan. Add a splash of water if needed.

Step 5
Stir in the peas and prawns, replace the lid, and cook for a further 3-4 minutes, or until hot through.

Step 6
Scatter the chopped parsley leaves, squeeze the lemon, and serve with lemon wedges.