Prawn and Chorizo Paella

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the onion and fry until softened, 4-5 mins, then add the pepper and fry for 3-4 mins more. Stir frequently and adjust the heat if necessary.

Once the veg has softened, add half the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in the boiled water, chicken stock paste and saffron. Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Cut half the lemon into wedges.

Meanwhile, pour the olive oil for the dressing (see pantry for amount) into a medium bowl. Add a squeeze of lemon and season with salt and pepper. Stir together well. 

Just before serving, add the rocket to the bowl and toss to coat the leaves in the dressing. TIP: Don't do this too early or the rocket will become soggy.

When the paella has about 5 mins left, drain the prawns and pat dry with kitchen paper.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.

Add the remaining garlic and half the lemon zest to the pan, then cook for 1 min more.

Once cooked, remove from the heat and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.