- 1kg pack chicken thighs
- 4 tbsp smoked paprika
- 3 tbsp olive oil
- 225g Asda Extra Special Chorizo, diced
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 450g Asda large vine-ripened tomatoes, peeled, de-seeded and chopped
- 3 pinches of saffron
- 400g Asda Paella Spanish Rice
- 1.2 litres hot chicken stock
- 100g frozen broad beans
- 155g pack green beans, halved
- 20 live mussels, cleaned
- 240g pack Asda Raw King Prawns
- Asda Garlic Mayonnaise, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut any excess fat and skin off the chicken thighs, leaving enough to cover the tops and sides. Dust all over with smoked paprika and season. Pack in a roasting tin, in a single layer, skin side up and roast for 30 minutes until cooked and the skin is brown.
Heat 1 tbsp oil in a very large pan or a wok and cook the chorizo for 5 minutes until golden. Remove with a slotted spoon and set aside.
Add the rest of the oil to the pan with the onion, garlic, tomatoes and saffron. Cook for 5 minutes, stirring.
Add the chicken, chorizo and the pan juices. Stir in the rice and three quarters of hot chicken stock and cook until bubbling.
Reducing the heat, cover and simmer gently for 15 minutes. Add the beans and cook for 5 minutes, then add seafood and remaining stock and cook for 10-12 minutes until the rice is tender, the mussels are open and the prawns are pink. Serve with bread and garlic mayo.