Paella

Serves 6

1 large pinch saffron strands

Olive oil

4 bone-in chicken thighs, skin removed

1 large white onion, sliced

70g cooking chorizo, sliced

3 cloves garlic, roughly chopped

12 cherry tomatoes

220g jar roasted yellow and red peppers, sliced

50g smoked streaky bacon

300ml white rioja wine

2 bay leaves

2-3 sprigs sage

2-3 sprigs thyme

1 large Spanish dried chilli, roughly chopped

1 tsp paprika

450g paella rice

1.2 litres chicken stock

200g raw prawns

200g mussels, scrubbed and rinsed

200g clams, scrubbed and rinsed

1 pinch salt

1 bunch parsley, chopped

Put saffron in a small bowl and add a glug of olive oil. Set aside to infuse.

Heat a large frying pan over a high heat. Add a few glugs of olive oil and cook chicken until browned on each side.

Turn heat down, add onion and chorizo and cook a few minutes so onion begins to soften. Add garlic, tomatoes, roast peppers and bacon.

Once the bacon starts to colour, pour in the wine and add the bay, sage and thyme. Stir well, then add the chilli and paprika.

Pour in the rice and stir well. Tip in the saffron oil and chicken stock. Spread everything out in the pan so the surface is even and cook over a low heat for 15 minutes. Add a bit more stock if the rice becomes dry.

After 15 minutes scatter the seafood on top of the rice and cook until the prawns are pink and the mussels and clams are open. Sprinkle with salt and parsley and serve hot.

Aaron’s Tip: Use the freshest shellfish you can find – ask your fishmonger what's best on the day and feel free to switch the varieties accordingly.