Paella in the oven

• chopped tomatoes400g can 400g can
• chicken stock↗600ml 600ml
• smoked paprika↗1 tsp 1 tsp
• saffron↗good pinch of good pinch of
• onion↗1 1

  chopped

• garlic clove↗1 1

  crushed or finely chopped

• olive oil↗2 tbsp 2 tbsp
• paella rice↗300g 300g
• chicken thighs↗4 4

  (skin on or boneless), cut in half

• chorizo↗200g 200g

  sliced

• raw king prawns↗150g 150g

  leave the shell on a few if you prefer

• frozen peas↗good handful of good handful of
• lemon↗1 1

  quartered (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).

4. 4

   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.