Smoky Spanish-Style Chicken & Rice

Season the chicken thighs with salt, black pepper and smoked paprika. Heat the oil in a large pan, sear the chicken until golden, then remove and set aside.

In the same pan, cook the chorizo until it releases its oils. Add onion and red pepper and cook until softened, then add the garlic.

Stir in the jasmine rice with smoked paprika and saffron if using. Cook briefly so the rice is coated in the smoky flavours.

Add chopped tomatoes, chicken stock and the bay leaf. Return the chicken to the pan, cover and simmer gently until the rice is nearly tender.

Stir in the peas and continue cooking until the rice is tender and the chicken is cooked through. Remove the bay leaf and adjust salt and black pepper separately.

Rest off the heat for a few minutes, scatter with fresh parsley and serve with lemon wedges.