Ultimate Chicken and Chorizo Paella

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat.

Once hot, lay the chorizo slices into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.

Add the diced chicken and pepper chunks to the (now empty) frying pan on medium-high heat. Season with salt and pepper. 

Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the smoked paprika to the pan. Stir-fry for 1 min. 

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

Stir in the boiled water for the rice, honey (see pantry for both amounts) and the chicken stock paste.

Bring back up to the boil, then pop a lid onto 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, 25-30 mins.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the mashed garlic and mayonnaise. 

Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.

In a medium bowl, combine half the lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir in the tomatoes and set aside. 

When the paella is nearly ready, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins. 

Once the paella is cooked, stir through the peas. 

Stir in the lemon zest and squeeze in a good squeeze of lemon juice. 

Taste the rice and season with salt, pepper and more lemon juice if needed.