Baked Prawn & Chorizo Paella

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and onion until golden, 5-6 minutes. • Reduce heat to medium, then add paprika spice blend and half of the garlic, and cook until fragrant, 1-2 minutes. • Stir in arborio rice, vegetable stock and the water. Bring to the boil, then remove from heat.

• Transfer paella to a baking dish and cover tightly with foil. • Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• When the paella has 5 minutes remaining, wash and wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook prawns, half of the butter and the remaining garlic, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.

• Remove paella from oven and stir through parsley, the remaining butter, and a splash of water to loosen the rice if needed. Season to taste. • In a large bowl, combine spinach & rocket mix, apple and a drizzle of olive oil. Season to taste.