Jono & Jules do food & wine

This is not an authentic paella recipe but we guarantee it will remind you of days in the sun. It’s made in the oven from start to finish and all you have to do is add the ingredients in the correct order.

Wine Suggestion: Spanish influenced wine it has to be. If it’s baking hot try a dry, Garnacha Rosé, though for us tonight it had to be red as it was cool and wet. The choice was a little left-field as it was from Teruel, an old, abandoned wine region (caused by the de-population of country areas during their civil war) being rehabilitated by a couple of young winemakers making their own way. The Bodegas Jesus Romero Quercus is garnacha, tempranillo, syrah and a little cabernet franc planted in poor, stony soils with excellent drainage and elevation near Valencia. We are really impressed each time we taste this, and a good match for the dish too!

Paella Mixta – serves 4

• 400g tin chopped tomatoes
• 600ml chicken stock
• 1 heaped tsp smoked paprika
• 2 pinches of saffron
• 1 onion, chopped
• 3 garlic cloves, crushed
• 4 tbsp olive oil
• 300g paella rice
• 4 chicken thigh fillets, trimmed and cut in half
• 200g chorizo, sliced
• 85g frozen peas
• 150g raw king prawns
• 250g mussels, cleaned and throw away those that won’t close when tapped
• lemon wedges, to serve
• a small handful of chopped flat-leaf parsley, to serve

Heat the oven to 220C/200C fan/gas 7.

Put the onion and garlic into the base of a large, shallow, ovenproof pan. Drizzle with the olive oil, then toss to coat. Put into the oven and cook for 15-20 minutes or until the onion has started to brown. Keep an eye on it so it doesn’t overdo.

Meanwhile, put the tin of tomatoes, the chicken stock, the smoked paprika and saffron into a saucepan and heat until piping hot.

Remove the onions from the oven and stir in the rice, chicken, chorizo and hot stock mixture. Season and return to the oven for 20 minutes (uncovered).

Gently stir through the peas and arrange the mussels and prawns on the top. The mussel hinges should be facing downwards. Arrange the lemon wedges around the edge and return to the oven for 5-10 minutes or until the mussels have opened and everything else is cooked. Throw away any mussels that haven’t opened. Scatter over the parsley and serve. Finger bowls and napkins essential!

(Original recipe from BBC Good Food)