Southend pier paella | Jamie Oliver recipes

Ingredients

• 2 mixed-colour peppers
• 1 good pinch of saffron
• 4 x 200g free-range chicken thighs, skin on, bone in
• 150g higher-welfare chorizo
• 1 onion
• 2 cloves of garlic
• 500ml hot organic chicken stock
• 8 large prawns, shell on, from sustainable sources
• 4 baby squid, from sustainable sources
• 100g cockles, from sustainable sources
• 100g mussels, debearded and cleaned, from sustainable sources
• 400g ripe tomatoes
• 500g paella rice
• optional: 2 sprigs of fresh rosemary
• olive oil
• 2 lemons
• 2 baby courgettes, flowers attached (if available)
• 100g peas and broad beans, defrosted if frozen
• ½ a bunch of fresh parsley (15g)
• extra virgin olive oil