TODAY’S RECIPE: Paella in the oven

IMPRESSIVE dish that’s quick to make. SERVES 4.

Ingredients

400g can

chopped tomatoes

600ml chicken stock

1 tsp smoked paprika

Good pinch of saffron

1 onion, chopped

1 garlic clove, crushed or finely chopped

2 tbsp olive oil

300g paella rice

4 chicken thighs (skin on or boneless), cut in half

200g chorizo, sliced 150g raw king prawns, leave shell on a few Handful of frozen peas 1 lemon, quartered (optional)

Method

1 Heat oven to 220c/200c fan/gas 8. Put chopped tomatoes (including juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for five minutes on high until steaming hot.

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 minutes until beginning to brown.

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

4 Stir in the peeled prawns and peas, put any shell-on prawns on top, and return to the oven for five to ten minutes until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop lemon quarters on top of paella for last five minutes of cooking to make them hot and juicy. Check seasoning and serve at once.