Photograph: Georgia Glynn Smith
- 250 g mini cooking chorizo, sliced into thick chunks
- 3 skin-on chicken breasts, each cut into 4 pieces
- 400 g paella rice
- 90 g jar chopped sweet onions
- 1 large pinch of saffron
- ½ tsp smoked paprika
- 1 litre hot chicken stock
- 125 g asparagus tips
- 75 g fresh or frozen peas
- 12 langoustines or shell-on jumbo king prawns, defrosted if frozen
- 1 large handful of flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges, to serve
Fry the chorizo chunks briefly in a very large frying pan until lightly browned. Remove the chorizo with a slotted spoon, then, over a high heat, brown the chicken, skin-side down, until the skin is crisp; remove to a plate.
Add the rice, onions, saffron and paprika, and stir for 2 minutes over a medium heat. Add the stock with the chorizo, season with salt and pepper, then add the chicken pieces, skin-side up. Cover with a lid, bring to the boil and simmer gently for 15 minutes.
Gently stir in the green vegetables and lay the langoustines or prawns over the top. Cover and cook for another 10-12 minutes until the chicken is cooked through and the shellfish is piping hot. Scatter over the parsley and serve with lemon wedges.
Kitchen secret: using a jar of sweet onions cuts down the prep and cooking time but, if you prefer, finely dice a few mild shallots and sweat them in olive oil with a pinch of sugar on a low heat until soft and sweet, before adding the rice and other ingredients at step 2.