Spanish Paella

Step 1: Heat 1 tbsp of the oil in a 30 cm / 10-inch paella pan or large skillet over high heat. Add the chorizo and cook until browned on both sides, about 3 minutes. Remove it with a slotted spoon and set aside.

Step 2: Add the squid and cook for 45 seconds on each side. Remove and set aside.

Step 3: Add the remaining oil if needed. Add the garlic and onion and cook for 2 minutes. Add the bell pepper and cook for 1 minute.

Step 4: Add the chicken and cook for 2 minutes, until lightly browned but still raw inside.

Step 5: Add the rice and mix until the grains are coated in oil.

Step 6: Add most of the chorizo, reserving 1/4 for garnish, along with the chicken stock, fresh or crushed tomato, and saffron. Stir.

Step 7: Bring to a simmer, then adjust the heat to maintain a gentle simmer. Cook for 10 minutes without stirring. Some rice should be poking through the surface, but there should still be plenty of liquid.

Tip: A rapid simmer can burn the rice.

Step 8: Scatter the peas over the rice, then press the prawns and mussels into it. They can be only partially submerged.

Step 9: Cook for 8 minutes, turning the prawns halfway through if needed, or until the prawns are opaque, the mussels have opened, and most of the liquid has been absorbed but some remains. Discard any mussels that do not open, then remove the pan from the heat.

Step 10: Taste the rice to check that it is cooked; it should be firm but cooked through. If it is too firm for your taste, add a small splash of hot water and continue cooking.

Step 11: Scatter the squid and reserved chorizo over the paella. Cover with a lid and rest for 5 minutes. The rice should be tender and juicy, not stodgy or thick; if it is too thick, add a splash of water to loosen it.

Tip: The residual heat will warm the squid and chorizo.

Step 12: Scatter with parsley and lemon wedges. Bring the pan to the table as is, then mix the rice and seafood before serving.