There are many variations of this basic recipe. Any seasoned vegetables can be added, together with mussels and other shellfish. Serve straight from the pan.

Serves 4

4 chicken legs (thighs and drumsticks)

4 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1 tsp ground turmeric

4 oz chorizo sausage or smoked ham

1 cup long grain rice

2 1/2 cups chicken stock

4 tomatoes, skinned, seeded and chopped

1 red pepper, seeded and sliced

1 cup frozen peas

salt and black pepper

1. Preheat the oven to 350F. Cut the chicken legs in half.

2. Heat the oil in a 12in paella pan or large flameproof casserole and brown the chicken pieces on both sides. Add the onion and garlic and stir in the turmeric. Cook for 2 minutes.

3. Slice the sausage or dice the ham and add to the pan, with the rice and stock. Bring to the boil and season to taste, cover and bake for 15 minutes.

4. Remove from the oven and add the chopped tomatoes and sliced red pepper and frozen peas. Return to the oven and cook for a further 10-15 minutes or until the chicken is tender and the rice has absorbed the stock.