Ingredients

• 12 large tiger prawns
• peeled and deveined
• shells and heads reserved
• olive oil
• 1 litre/1¾ pint good-quality chicken stock
• pinch saffron
• olive oil
• 8 chicken thighs
• cut into small chunks
• 200g/7oz chorizo
• peeled and finely chopped
• 2 onions
• finely chopped
• 2 garlic cloves
• crushed
• 4 ripe tomatoes
• seeds removed
• diced
• 1 tsp hot smoked paprika
• 500g/1lb 2oz paella rice
• 2 roasted red peppers
• peeled and torn into strips
• small bunch flatleaf parsley
• leave finely chopped
• lemon wedges

Directions

• To make the stock
• place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes
• or until they turn a deep pink colour. Pour over the stock
• add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm.
• Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan
• add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.
• Add the chorizo to the pan
• fry for a few minutes until crisp
• then add the onions. Fry for 5 minutes until soft
• then add the garlic
• tomatoes and smoked paprika.
• Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock
• give everything a quick stir and then leave to simmer for 10 minutes without stirring.
• Arrange the prawns and peppers over the top of the rice
• then cover the pan with a sheet of aluminium foil
• put the lid on the barbecue and leave to cook for 10 minutes
• or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges.