Paella

In a paella pan, brown the chicken thighs in a splash of olive oil until nicely browned and just cooked.

Remove from pan and set aside.

Using the same pan, sauté the onions, garlic and chorizo sausage until golden brown, add the rice and the Spanish Rub and sauté until the rice grains become translucent.

Add the chicken stock and cook gently over medium heat until the rice is just underdone.

Place the prawns, calamari, mussels, chicken thighs and olives on top of the rice and cover with a fitted lid or foil.

Cook for a further 10 minutes, or until the fish is cooked.

Season with salt and pepper, garnish with chopped parsley and serve while hot with wedges of organic lemon.