Paella mixta

• tomatoes↗400g can chopped g

  400g can chopped

• chicken stock↗600ml ml

  600ml

• smoked paprika↗1 heaped tsp

  1 heaped tsp

• saffron↗2 pinches of

  2 pinches of

• onion↗1

  chopped

• garlic cloves↗3

  3, crushed or finely chopped

• olive oil↗4 tbsp tbsp
• paella rice↗300g g

  300g

• skinless, boneless chicken↗4

  4 thighs, cut in half

• chorizo↗200g g

  200g sliced

• frozen peas↗85g g

  85g

• raw king prawns↗150g g

  150g peeled if you like

• mussels↗250g g

  250g cleaned

• lemon↗1

  1 quartered (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).

4. 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.