Bring a taste of summer into your garden with this take on a Spanish classic

Ingredients; Serves 6

6 chicken thighs, bone and skin intact

seasoned plain flour

olive oil

chorizo, cubed

handful of lardons

1 finely chopped onion

4 garlic finely chopped

2 ltrs hot chicken stock

2 big pinches saffron, totally essential for that authentic  spanish taste!

1 tsp smoked, sweet paprika

cup frozen peas

10 uncooked king prawns intact

2 small squid, sliced thinly

sliced, smoked red peppers

Lemons to garnish and squeeze

Method:

Get on your oven to  200c

Dust your chicken thighs in the flour then fry on a pan until golden all over, transfer to baking tray for 20mins in the oven

In a deep pan or large paella pan, remember it has to hold everything nicely, fry off your chorizo and lardons until slightly crispy

Add onions and garlic until just soft

Add paprika

Add rice and half the stock infused with the saffron and stir from time to time over a low to medium heat for gentle bubbles, keep an eye on it as it can stick quite quickly, keep it moving.

After around 20 mins add rest of stock, peas, prawns, squid and cover for 15 mins then remove cover and stir, add chicken from oven and reduce any liquid for last 5 mins, prawns should be pink and smiling

Arrange peppers on top, squeeze of lemon and enjoy!