Chicken and pepper paella with chorizo

Ingredients

• 1 litre good quality chicken stock
• Large pinch saffron strands
• 6 tbsp olive oil
• 6 large British bone-in, skin-on chicken thighs, cut in half (see tips)
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 150g chorizo sausage, chopped
• 2 large tomatoes, deseeded and finely chopped
• 300g paella rice (Spanish bomba rice if you can get it, or just use arborio)
• 3 tbsp roasted piquillo peppers, drained and sliced (or other roasted red peppers in brine)
• 2 tbsp chopped flatleaf parsley
• 50g pitted black olives, roughly chopped
• Lemon wedges and aioli (garlicky mayo – see tips) to serve
• You’ll also need…
• 35cm paella pan or large frying pan; large sheet of strong foil; smaller pan for stock (see Make Ahead).