Preheat the oven to 180°C.

Halve and core the peppers and cut into strips. Drizzle with Olive Oil, season with Sea Salt and roast in the oven until lightly browned and caramelised. The roasted flavour adds complexity to the dish, although you can alternatively fry off the peppers in a large frying pan if preferred.

Meanwhile, slice the chicken thighs into bite-sized pieces. Place in a bowl with two tablespoons of Olive Oil and the NOMU Spanish Rub, season with Salt and toss well to coat. Heat a large, heavy-based ovenproof pan and sear the chicken on all sides until nicely browned – they do not need to be cooked through. Remove from the pan and set aside.

Add another glug of Olive Oil to the pan and sauté the onion and chorizo (if using) until the onions are soft and translucent and the chorizo starts to caramelise. Add the garlic and rice and fry until the grains of rice appear translucent around the edges.

In a jug, combine the hot water, saffron, NOMU Chicken STOCK and Vegetable STOCK, and stir well to dissolve. Add the chicken back to the pan, followed by the prepared stock and stir through. Pop the lid on the pan, turn down the heat and simmer for 15 minutes or until the rice is almost cooked to perfection.

Place the prawns on top of the rice, cover again and cook until the prawns are pink and cooked through. This should take about 10 minutes.

Finally, add the roasted peppers and olives to the pan, cover once more and cook for 5 minutes. Serve immediately with black pepper, lots of roughly chopped Italian parsley and lemon wedges on the side.