All in one paella

Inspired by oven-cook risottos, I give you this oven-cooked paella -no stirring, just beautifully cooked saffron rice, rich with chorizo, chicken and garlic. While it's celebratory enough to serve to friends, Il'd happily eat leftovers for the rest of the week's lunches or dinners - the flavour only improves overnight in the fridge.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C fan/200C/gas 6.

Step 2

Tip the onion, peppers, garlic, chicken thighs, chorizo and olive oil into a roasting tin or a flat lidded casserole dish large enough to hold everything in roughly one layer (it's OK if there's a bit of overlap). Transfer to the oven and roast for 25 minutes.

Step 3

Meanwhile, pop the saffron strands into a mug with a couple of tablespoons of boiling water, and set aside.

Step 4

Once the chicken and peppers have had 25 minutes, remove the tin from the oven and stir through the paella rice, hot chicken stock, and steeped saffron along with the saffron water. Cover tightly with foil or the lid (this is important so the rice cooks), then return the dish to the oven at 160°C fan/180C/gas 4 for a further hour, until the rice is cooked through.

Step 5

Once the paella is cooked, add a dash more hot chicken stock or boiling water to adjustthe texture as you wish, squeeze over the lemon juice, taste and adjust the salt as needed, then serve hot. scattered with parsley and with lemon wedges alongside.