Smoky paella

2 chicken thighs, cut into 2cm pieces

2 chorizo, sliced

1 Tbsp smoked sweet paprika

1 onion, diced

2 cloves garlic, crushed

2 cups Bomba rice

1 L chicken stock

pinch saffron

12 green prawns, peeled

1/2 cup parsley, chopped

1 lemon, peeled & chopped

50g pimento, chopped

In covered saucepan, bring stock & saffron to the boil & remove from heat to infuse.

Toss chicken with paprika & salt.

Heat oil in pan, fry chorizo 2 mins. Add chicken & fry further 3 mins. Add onion & garlic, cook another 3 mins.

Add rice & cook, stirring 1 min. Reduce to heat. Add half the stock & cook, stirring for 15 minutes, adding extra water if needed. Add remaining stock, cover & cook 10 minutes. Add prawns, cover until cooked & rice is tender.

Remove from heat. Cover with clean tea towel & stand for 5 minutes. Scatter with parsley, lemon peices & pimento. Drizzle of EV olive oil & grind of pepper to serve.