Method:

• Step 1

  Roughly chop your tomatoes into eighths as well as chopping your pepper, garlic and onion then chopping your chicken into small bite sized pieces.

• Step 2

  Put some oil into a pan with a lid and use a medium heat to fry the onion, bell pepper and garlic and cook for 2-3 minutes then add your chopped tomatoes, paprika, salt and pepper cook for a further 4 minutes until jammy.

• Step 3

  Pour your white wine into the pan, stir and leave to simmer for 5 minutes.

• Step 4

  Add your chicken pieces as well as 2 Tbsp of your parsley, cayenne, thyme, saffron and rice, combine everything together with a good mix and cook for 1-2 minutes.

• Step 5

  Now slowly add your chicken stock mixing as you do. You want an even spread of rice across your skillet. Squeeze the juice of half a lemon in.

• Step 6

  Now turn the heat down to a low heat and leave to simmer with the lid on for 15-20 minutes until the rice is soft and has absorbed the stock.

• Step 7

  When your rice becomes soft you can now add all of the seafood, distribute evenly across your paella, leave to cook for 5 minutes if more water is needed add some at this point.

• Step 8

  When serving pour the rest of your parsley over as well as a lemon wedge. Now dig in!