Paella

Heat Olive Oil (3 1/3 Tbsp) in a large frying pan. Add Onion (1), Garlic (1 clove), and Chorizo (4 oz) and cook, stirring until onions have softened.

Add Red Bell Peppers (1 1/3 cups) and Boneless, Skinless Chicken Thighs (7 oz). Stir until chicken is cooked through. Add Fresh Squid Tubes (5.5 oz), stir quickly to not overcook. Add Short Grain White Rice (1 2/3 cups) and Green Peas (1/3 cup) to absorb some pan juices.

Preheat oven to 160 degrees C (325 degrees F) steam bake.

Add Canned Whole Peeled Tomatoes (3 1/3 cups) and bring to a simmer. Transfer contents to a baking tray, shake to level.

Place Prawns (10.5 oz) and Fresh Mussels (6 oz) on top neatly. Pour in the Vegetable Stock (1.1 lb), ensuring the rice is covered. Add Saffron Threads (1 pinch) and season with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste).

Put the tray onto shelf P2 (middle of the oven) uncovered and bake for 35 minutes.

When it’s ready, remove it from the oven, cover with foil and let it stand for 10 minutes before serving.