Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that’s reminiscent of Spanish holidays
Prep:25 mins
Serves 4
400g can chopped tomatoes600ml chicken stock1 heaped tsp smoked paprika2 pinches of saffron1 onion, chopped3 garlic cloves, crushed or finely chopped4 tbsp olive oil300g paella rice4 skinless, boneless chicken thighs, cut in half200g chorizo, sliced85g frozen peas150g raw king prawns, peeled if you like250g mussels, cleaned1 lemon, quartered (optional)
STEP 1Heat 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 2Put 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 3Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).STEP 4Gently 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.
