Jamie Oliver's Chicken and Chorizo Paella

Instructions

1. 1

   Preheat oven to 375°F (190°C). Cut chicken pieces in half if large and remove bones. Coat with seasoned flour.

2. 2

   Heat olive oil in a large, hot shallow pan. Brown chicken on all sides. Transfer to a roasting tray and bake in oven for 30 minutes.

3. 3

   Sprinkle saffron into half the hot stock and set aside.

4. 4

   In the large pan over medium heat, cook pancetta and chorizo for a few minutes. Add onion, garlic, parsley stalks and paprika. Cook for 5 minutes until softened.

5. 5

   Add the rice and stir until coated. Pour in all the stock (including saffron stock) and bring to a boil.

6. 6

   Add the oven-baked chicken pieces to the pan. Cook over medium heat for 15–20 minutes without stirring, until rice absorbs most of the liquid.

7. 7

   Add frozen peas and prawns. Cover with foil and cook 5 more minutes. Squeeze lemon juice over, garnish with parsley leaves and serve from the pan.