Spanish rice dishes are traditionally cooked in a shallow wide pan, a paellera, over a wood burning fire. Here, however, you can make one in the comfort of your own home following Alan Rosenthal’s foolproof version that uses the hob and oven. Smoky paprika and fragrant saffron will whisk you off to warmer climes.
Spanish Rice with Chorizo, Chicken and Prawn
2 tablespoons extra virgin olive oil
4 skin-on bone-in chicken thighs, trimmed of excess skin
1 onion, finely chopped
1 red pepper, quartered lengthways and then cut across into 5mm slices