Paella

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub the mussels or clams

Step 2

If you're using squid or white fish, slice into 3cm pieces

Step 3

Pick and chop the parsley leaves, and roughly chop the stalks

Step 4

Cut the chicken thighs into bite-sized pieces

Step 5

Slice the chorizo

Step 6

Peel, halve and roughly chop the onion and garlic

Step 7

Pour 1.5l of boiling water into a jug, drop in the stock cube, and stir until dissolved

Step 8

Put a large heavy pan on a high heat and drizzle in some olive oil

Step 9

Add the parsley, chicken, chorizo and bacon, and stir

Step 10

Cook for 5 minutes, until the chicken turns golden

Step 11

Add the onion and garlic to the pan and cook for 5 more minutes

Step 12

Add the saffron and rice to the pan with a pinch of salt and pepper, and stir

Step 13

Pour in the hot stock and bring to the boil, stirring

Step 14

Put a lid on the pan, turn the heat down to a simmer, and cook according to the rice instructions

Step 15

When the rice is nearly done, stir in the seafood and peas then squeeze in the juice of 1 lemon

Step 16

Cook for another 5 minutes

Step 17

Season and add a splash of water if needed

Step 18

Serve with lemon wedges, and buttered crusty bread