Smoky Chicken & Chorizo Paella With Garlic Prawns Tapas Feast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Peel and finely slice (don't chop!) 3 [6] garlic cloves

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced chorizo and cook for 5-6 min or until crisped and caramelised

While the chorizo is cooking, cut each chicken breast into 6, so that you end up with 12 [24] thin strips

Dissolve the chicken stock mix and saffron in 500ml [1L] boiled water – this is your saffron stock

Once the chorizo is crispy, add the sliced garlic and cook for 1 min further until softened

Add the paella rice, 1 tsp [2 tsp] smoked paprika and 2 tbsp [4 tbsp] tomato frito (you'll use the rest later!) and cook for 1 min, stirring to coat the grains in the spices

Add half the chicken strips, stir in the saffron stock and bring to the boil over a high heat

Once boiling, reduce the heat to low, then cover with a lid and cook for an initial 20 min or until the stock has almost absorbed and the rice is cooked with a slight bite

While the paella is cooking, cut the potatoes (skins on) into small bite-sized cubes

Add the potato cubes to a baking paper-lined baking tray (cooking for 4? Use two trays!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 20 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) 1 [2] garlic clove[s]

Roll the lemons with your hand on a hard surface (to release more juice!) and cut in half

Combine the mayo, chopped garlic and the juice of 1/2 [1] lemon in a small bowl

Season with both salt and pepper, add a drizzle of olive oil and whisk to combine – this is your aioli

Add 2 tsp [4 tsp] smoked paprika to a plate with a pinch of salt and pepper and mix it all together

Turn the remaining chicken strips in the smoked paprika several times until they're fully coated – these are your smoky chicken strips

Chop the parsley finely, including the stalks

Peel and finely slice (don't chop!) the remaining garlic

After an initial 20 min, remove the lid from the paella and add the juice of 1/2 [1] lemon

Increase the heat to medium-low for the final 10 min (this will help with caramelisation) – this is your smoky chicken & chorizo paella

Remove the crispy potatoes from the oven and crowd them together on one side of the baking tray[s]

Dollop the remaining tomato frito over the top with the remaining smoked paprika and a very generous grind of black pepper – these are your patatas bravas

Add the smoky chicken strips to the other side of the tray[s] and return the tray[s] to the oven for a final 8-10 min or until the chicken is cooked through (no pink meat!)

When the chicken strips are almost cooked, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot add the remaining sliced garlic and cook for 1 min or until slightly softened

Once slightly softened add the king prawns and cook for 4-5 min or until cooked through

Finally, add the juice of 1/2 [1] lemon with 1/3 of the chopped parsley and give everything a good mix up – these are your garlic prawns