Chicken & Chorizo Paella with Prawns - Ainsley Harriott

Ingredients

• 1 pinch of saffron
• 500ml hot chicken stock
• 3 tbsp olive oil
• 1 onion, peeled and thinly sliced
• 4 chicken thighs, skinless & boneless, chopped into large pieces
• 1 red chilli, deseeded, finely chopped
• 1 red pepper, deseeded and roughly chopped
• 100g cooking chorizo, sliced
• 3 cloves of garlic, peeled and finely chopped
• 200g ripe tomatoes, grated or 1 x 220g tin chopped tomatoes
• 1 tsp sweet smoked paprika
• 50ml dry white wine
• 200g Calasparra, Bomba or other short-grain Paella rice
• 120g frozen peas, thawed
• zest of 1 lemon
• 150g peeled king prawns, from sustainable sources (optional)
• 1 handful flat-leaf parsley, chopped
• 1 lemon, cut into wedges