Prawn, chicken and chorizo paella recipe
 The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop. 12 large tiger prawns, peeled and deveined, shells and heads reservedolive oil1 litre/1¾ pint good-quality chicken stockpinch saffron 12 large tiger prawns, peeled and deveined, shells and heads reserved olive oil 1 litre/1¾ pint good-quality chicken stock pinch saffron olive oil8 chicken thighs, cut into small chunks200g/7oz chorizo, peeled and finely chopped2 onions, finely chopped2 garlic cloves, crushed4 ripe tomatoes, seeds removed, diced1 tsp hot smoked paprika500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips olive oil 8 chicken thighs, cut into small chunks 200g/7oz chorizo, peeled and finely chopped 2 onions, finely chopped 2 garlic cloves, crushed 4 ripe tomatoes, seeds removed, diced 1 tsp hot smoked paprika 500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips small bunch flatleaf parsley, leave finely choppedlemon wedges small bunch flatleaf parsley, leave finely chopped lemon wedges Method To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm.Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring.Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges.