Chicken, chorizo and prawn paella

I kind of throw my paella together, but here's a rough recipe:

Serves 4

10oz paella rice
6 chicken thighs, skinned, boned and diced and cooked
170g chorizo sliced (approx 15 syns)
200g prawns
2 medium onions, diced
2 peppers of any colour, diced
6oz frozen peas
1 large tsp smoked paprika
Approx 3 cloves of garlic, crushed
A large pinch of saffron threads, infused in water
Salt and pepper
1 litre (ish) of chicken stock
A handful.of chopped parsley
Rind of a lemon and the juice of half a lemon

Method:

1. Soften the peppers and onion.for a few minutes. Add the chorizo and garlic and fry on low heat for a couple of minutes.
2. Add the rice and fry until the rice is slightly translucent (a couple of minutes).
3. Add the chicken thighs, paprika, seasoning, saffron and stock and cook for approx 20 minutes. Paella doesn't generally need stirring.
4. Add the peas, prawns, lemon zest and cook for a further 5 minutes.
5. Add the parsley and lemon juice and serve with wedges of lemon.

You may need to add more stock or water depending on how well the rice absorbs the liquid

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