Paella

Serves 6

Ingredients

1 tbsp olive oil
150g (51/2oz) chorizo, sliced
1 free-range chicken, cut into 8 pieces
Salt and fresh black pepper
2 onions, chopped
4 garlic cloves, chopped
1 tsp paprika
A pinch of saffron
400g (14oz) tin tomatoes
750ml (1 1/4 pints) chicken stock
250g (9oz) risotto rice
20 big frozen prawns (optional)
100g (31/2oz) frozen peas
10 frozen mussels (optional)
Handful chopped parsley
Lemon wedges, to serve

Method

Heat the oil in a pot with a lid. Fry the chorizo until it begins to crisp and the oil is bright yellow. Remove to a plate. Season the chicken pieces and fry, turning once to brown on both sides. Remove to a plate with the chorizo. Fry the onions in the oil until translucent. Stir in the garlic and gently fry for two minutes. Add the paprika and saffron and stir. Add the tomatoes and season. Simmer for five minutes, then stir in the chicken, stock and chorizo. Simmer for 20 minutes, stirring occasionally to stop it sticking. Stir in the rice and simmer gently for 10 minutes. Taste for seasoning and add the prawns and peas, and lay the mussels on top. Cover the pot and simmer for 15 minutes or until cooked to your liking. Finally, scatter over the parsley and serve with lemon wedges.