Prawn and Chorizo Paella

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When the pan is hot, add the chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins. Stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water (see ingredients for amount) and chicken stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, zest and halve the lemon (see ingredients for amount). Halve the pepper and discard the core and seeds. Cut into 2cm pieces.

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks. Turn the heat down to medium-high. Add the prawns, season with salt and pepper and cook stirring occasionally for 3-4 mins. Once cooked, remove the pan from the heat and finish with a squeeze of lemon juice. Cover with a lid or foil 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.

When the rice is cooked, remove it from the oven. Fluff it up with a fork and add in half the prawn mixture. Season to taste with a squeeze of lemon juice, salt and pepper, if needed. TIP: Add a splash of water to loosen the rice if needed.