Step 1 Heat the oil in a large shallow pan and brown the chicken pieces, if using. Remove and set aside. Clean and de-beard any seafood.

Step 2 Gently fry the chopped onion, garlic, capsicum and chorizo in the chickeney pan. When the vegetables are soft, stir in the spices and rice, then add the stock and chopped tomatoes, stirring well.

Step 3 Heat to a simmer and mix in the salt. Nestle the chicken pieces into the mixture so they are covered and will cook through, and add the peas. The dish should cook slowly for around 50 minutes, until the chicken is done and all the liquid absorbed. Try not to stir too often, or the rice will become gluggy. Add additional stock if necessary.

Step 4 Seafoods will need around 20 minutes of cooking time, so add them towards the end and discard any mussels or cockles that do not open. Finish with a good sprinkle of chopped parsley and wedges of lemon.