Ingredients

• 200g paella rice
• 600ml hot chicken stock
• 200g picante chorizo (thickly sliced)
• 3 pinches saffron
• 2 sweet red peppers (sliced into rings)
• 2 red onions (peeled and sliced)
• 2 cloves of garlic (roughly chopped)
• 20g flat leaf parsley (picked)
• 500g seafood mix (defrosted and drained)
• 2 pinches of sea salt
• Drizzle of olive oil
• 1 lemon (juice only)

Method

1. Preheat oven to 180C/fan.
2. In a cast iron casserole dish place the peppers, onion, garlic and chorizo with a drizzle of olive oil and the salt, mix well and transfer to the oven for 25 minutes.
3. Meanwhile put the saffron into a cup and cover with a little boiling water and leave to steep.
4. After 25 minutes remove the dish from the oven add the rice, saffron and stock, mix thoroughly.
5. Change the oven temperature down to 160C/fan.
6. Cover with a lid or foil and return to the oven for a further 30 minutes.
7. Remove from the oven, garnish with the parsley and squeeze the lemon over the top to serve.