Smoky Spanish-Style Paella

Method

Step one

Heat 1 tbsp olive oil in a wide frying pan and add chicken if using (prawns can be replaced with 100g of sliced chicken breast) and cook for 2 minutes until browned fully. Add the chorizo (if using) and cook for 1 minute until oils are released.

Step two

Scrunch the rice pouch to loosen, then stir into the pan with 300ml of boiling water. Cook on a high heat for 5 minutes until the water is absorbed.

Step three

Stir in the sauce pouch, prawns (if using) and petit pois. Cook for a further 4 minutes until piping hot, the prawns are cooked, and the sauce has been absorbed. Serve with fresh lemon wedges.

Step four

Garnish with king prawns and serve with Padron peppers on the table.