Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Heat 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.
Tip 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.
Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
Stir 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.
Comments, questions and tips