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)

Method
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.