Easy paella

Instructions

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1 Heat half the oil in a large non-stick paella pan or frying pan (that has a lid) over a medium heat. Add the chicken and cook, stirring, for 3–4 min until golden, then transfer to a plate.

2 Return the pan to a medium heat and add the remaining oil. When the oil is hot, add the onion and chorizo and cook, stirring, for 5 min. Add the paprika and garlic and cook, stirring, for 1 min or until fragrant. Stir in the rice to coat in the oil.

3 Add the saffron in its soaking liquid to the pan with the chicken stock, tomatoes and reserved chicken and stir to combine. Bring to the boil, then reduce the heat to low, cover the pan with a lid and simmer for 20–25 min until the rice is almost tender, adding a little more water if it becomes too dry.

4 Remove the lid, then top the rice mixture with the roasted pepper, broccoli, peas and prawns. Cover again and cook for 5–6 min until the vegetables are just tender and the prawns are pink and cooked through. Serve garnished with the parsley and lemon wedges.