Ingredients – serves 4

• large pinch saffron strands

• 600ml of vegetable stock 

• 3 tbsp olive oil

• 100g chorizo, chopped into rounds 1 cm thick

• 160g cleaned squid cut into rounds 

• 250g king prawns 

• 2 garlic cloves, finely chopped

• 1 red onion finely chopped

• 1 red pepper, deseeded and chopped lengthways

• 2 tsp paprika

• 300g arborio or bomba rice

• 4 medium tomatoes, roughly chopped

• 75g frozen peas

• small handful flat-leaf parsley, chopped, to serve

• chopped lemon wedges, to serve

Method - see blog post 9th feb 2021