- Preparation and cooking time
- Serves 4
- 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)
- 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.