King Prawn and Chorizo Paella

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (if you don't have an ovenproof pan, use a large frying pan and transfer to an ovenproof dish before it goes in the oven). Add the chorizo and fry until it starts to brown, 3-4 mins. Add the onion to the chorizo and fry until soft, 4-5 mins. Then add the pepper and fry until just soft, 3-4 mins (lower the heat a little if necessary). Continue to stir while it cooks. Next, add half the garlic and cook for a further minute.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Add the boiled water, chicken stock paste and saffron and stir well to combine. TIP: Make sure to get all of the saffron out of the packet. Bring back up to the boil then pop a lid on the pan or cover with foil (or transfer to your ovenproof dish and then cover). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Then cut one half of the lemon into wedges.

In the meantime, pour the olive oil (see ingredients for amount) into a medium bowl. Add a squeeze of lemon and season with salt and pepper. Stir to combine the dressing. Just before serving, add the rocket to the bowl and mix well to coat the leaves in the dressing. TIP: Don't do this too early or the rocket will become limp and soggy.

Five mins before the paella is ready, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins, turning occasionally. Add the remaining garlic and half the lemon zest, cook for 1 further min. Once cooked, remove the prawns to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when opaque all the way through.