PAELLA IN THE OVEN

There are many incarnations of this traditional Spanish dish to explore but try this simplified, streamlined version when it’s just the two of you.

SERVES 2

300ml stock

½ a 400g can chopped tomatoes

½tsp smoked paprika

1 bay leaf

A good pinch of saffron threads

10 cherry tomatoes

1 small onion, chopped

1 garlic clove, crushed

1tbsp olive oil

125g paella rice

2 chicken thigh fillets, skinless and boneless, halved

35g chorizo, cut into thin semi-circles

A small handful of fresh rosemary leaves, chopped

75g cooked prawns, unpeeled

A handful of frozen peas 50ml dry sherry (about ½ a glass)

2 lemon wedges

1 Preheat the oven to 220C/gas 7. Put the stock, chopped tomatoes, paprika, bay leaf and saffron in a large, heatproof jug or bowl and microwave on high for about 5 minutes, until steaming hot.

2 Put the cherry tomatoes, onion and garlic in a roomy, flameproof roasting tin or pan, drizzle over the oil and mix to coat. Cook in the oven for 15 minutes, until beginning to brown.

3 Stir in the rice, chicken, chorizo, rosemary and hot stock mixture. Bring to the boil on the hob/ stovetop, season well, then return to the oven for 20 minutes (don’t cover).

4 Stir in the prawns, peas and sherry, lay the lemon wedges on top, and return to the oven for 5-10 minutes, until everything is cooked through and the lemon wedges are hot and juicy. Serve at once with the lemon wedges to squeeze over.

COOKS TIP Buy large bags of frozen cooked prawns (ASC or MSC means they have been sustainably fished), then simply lift out as many as you need at a time. Defrost in water, changing the water every few minutes if you need to speed things up.