Ultimate King Prawn and Chorizo Paella

Heat a drizzle of oil in a large, wide-bottomed 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, 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.

Stir in the sugar and boiled water for the rice (see pantry for amount), chicken stock paste and the smoky base paste into the rice. 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, 25-30 mins.

Meanwhile, zest and quarter the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all). 

Meanwhile, in a large bowl, combine the sugar and olive oil for the dressing with a good squeeze of lemon juice. Season with salt and pepper. Set aside. 

Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

Once 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, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins.

Once cooked, remove the prawns and pepper from the heat and add a squeeze of lemon juice. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When your paella is cooked, remove it from the oven and stir through the prawns, pepper, sun-dried tomato paste, lemon zest and half the parsley.

Taste and season with salt, pepper, or more lemon if needed.  Add a splash of water to loosen the paella if needed.