Chicken and squid paella

Instructions

1 Heat half the oil in a non-stick pan. Add onion and cook over a medium heat for 5 minutes until softened. Add garlic and cook for a further 2 minutes.

2 Add remaining oil and rice. Cook for 2 minutes, stirring continuously to coat rice with oil, onion, and garlic.

3 Add capsicum, tomatoes and lemon rind with a third of the stock. Simmer gently until most of the liquid has been absorbed.

4 Add chicken with another third of stock. Repeat the process.

5 Add remaining stock. Cover and simmer for 10 minutes, stirring from time to time, or until rice is tender and most stock has been absorbed.

6 Add lemon juice, snow peas and parsley. Heat for 2-3 minutes. Add squid and cook for 2 more minutes. Season with pepper and serve.