This version of a paella offers the combination of comfort, a multitude of flavours and a dish equally popular in summer and winter making it a family staple in our house. The oven-bake aspect means once you have everything in the pot you don’t need to be hanging over it until it’s cooked.

It’s also a very versatile dish. You can load more veg in or leave out some. It’s a great one to use up veg about to turn. Courgettes, mushrooms, red or green peppers and more can be added.

Makes enough for a family of 5 for dinner, leaving loads for lunch the next day too!

Ingredients:

300g risotto rice

1 x 200g whole Chorizo cubed

360g Prawns raw chilled

2 medium onions diced

4 Carrots diced small

1 Yellow pepper chopped

1 large Celery stick chopped

1-2 garlic cloves depending on preference

500g Passata

800ml Chicken or veg stock

Saffron – a couple of threads

1-2 tsp Mixed herbs

Handful of chopped Coriander leaves

Chopped parsley for serving (optional)

Method:

1. Fry the onion for a few mins until it looks slightly opaque (see-through).
2. Add the chorizo and cook for a few minutes to allow the flavours to come out.
3. Add the celery, carrot, peppers and garlic and cook for a few minutes.
4. Add the rice and stir through for a minute or two on the heat.
5. Add the passata, saffron, mixed herbs, coriander and stock and stir.
6. Put a lid on the pot and transfer to a pre-heated oven at 200F (180C) for 20 mins.
7. Add the prawns and cook for a further 10-15 mins until the prawns are cooked through.
8. Serve with a sprinkle of chopped parsley and devour!

You can find more recipes from The WellNow Co here.