Recipe Details

Ingredients

• 400g can chopped tomatoes
• 600ml chicken stock
• 1 heaped tsp smoked paprika
• 2 pinches of saffron
• 1 onion, chopped
• 3 garlic cloves, crushed or finely chopped
• 4 tbsp olive oil
• 300g paella rice
• 4 skinless, boneless chicken thighs, cut in half
• 200g chorizo, sliced
• 85g frozen peas
• 150g raw king prawns, peeled if you like
• 250g mussels, cleaned
• 1 lemon, quartered (optional)

Description

• STEP 1

  Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.

• STEP 2

  Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.

• STEP 3

  Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).

• STEP 4

  Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they’re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.