• 2 cloves of garlic
  
• 1 onion
  
• 1 carrot
  
• Fresh flat-leaf parsley (15g)
  
• Quality chorizo (70g)
  
• 2 free-range chicken thighs, skin off, bone out
  
• Olive oil
  
• 1 teaspoon sweet smoked paprika
  
• 1 red pepper
  
• 1 tablespoon tomato purée
  
• 1 organic chicken stock cube
  
• Paella rice (300g)
  
• Frozen peas (100g)
  
• Frozen peeled cooked prawns (200g)
  
• 1 lemon

• Peel and finely slice 2 cloves of garlic, peel and roughly chop an onion and a carrot. Finely chop half a bunch of parsley stalks, then roughly chop the chorizo and chicken thighs.
  
  
• Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and 1 teaspoon of paprika, and fry for around 5 minutes, stirring regularly.
  
  
• Deseed and chop a pepper, then add to the pan for a further 5 minutes.
  
  
• Stir through a tablespoon of tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  
  
• Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  
  
• Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  
  
• Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

My advice here is simple – delicious as this dish is, if you’re feeling a bit flush, adding six mussels, six clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

Congratulations.
You have made a chicken and chorizo paella.