The best chicken traybake

Preheat the oven to 200ºC, gas mark 6. Cut the chorizo into slices and place into a large metal or enamel roasting tin, about 33x23cm. Add the onion and red pepper, then drizzle over the olive oil. Toss to combine, then bake for 15 minutes, stirring halfway through. Tip the tomatoes into a large measuring jug, followed by the wine and stock (swill out the tomatoes can with a little stock to get all the juices).

Remove the roasting tin from the oven and tip in the paella rice, olives and paprika. Stir well, then pour in the tomato and stock mixture and mix again. Cover with foil and bake for 15 minutes.

Meanwhile, heat a large frying pan over a high heat, then place the chicken thighs in, skin-side down. Cook for 4-5 minutes, until the skin is browned and crispy, then remove to a plate.

Remove the foil and give the rice a good stir. Arrange the chicken thighs on top of the rice, then bake, uncovered, for 25-30 minutes, gently mixing in the peas for the last 10 minutes of cooking, until the rice is tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Top the baked rice with wedges of lemon and parsley, then season generously before serving.