Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns
Prep:20 mins
Makes 4 easily halved or doubled
400g can chopped tomatoes600ml chicken stock1 tsp smoked paprikagood pinch of saffron1 onion, chopped1 garlic clove, crushed or finely chopped2 tbsp olive oil300g paella rice4 chicken thighs (skin on or boneless), cut in half200g chorizo, sliced150g raw king prawns, leave the shell on a few if you prefergood handful of frozen peas1 lemon, quartered (optional)
STEP 1Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.STEP 2Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.STEP 3Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).STEP 4Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.
