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Ingredients
  • large pinch saffron strands
  • 1 vegetable or chicken stock cube, made up to 600ml
  • 3 tbsp olive oil, plus extra for drizzling
  • 125g chorizo, roughly chopped
  • 500g boneless, skinless chicken breasts or thighs (or a mix), chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 2 tsp paprika
  • 250g Spanish paella rice
  • 4 medium tomatoes, roughly chopped
  • 75g frozen peas
  • 250g cooked prawns with shells on (thawed if frozen) and rinsed
  • small handful flat-leaf parsley, chopped, to serve
  • chopped lemon wedges, to serve
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