Step 1

Preheat the oven to 180°C/fan160°C/gas Heat the oil and half the butter in a small casserole or flameproof dish with a lid. Fry the onion and garlic over a medium heat for 5 minutes until softened.

Step 2

Add the rice and fry for 1-2 minutes until coated in the oil and butter, then add the saffron, lemon zest and hot stock. Bring to the boil, then cover with a lid and bake in the oven for 20 minutes until the stock has been absorbed.

Step 3

Meanwhile, heat a frying pan over a medium-high heat. Add the chorizo slices to the pan and fry for 5-10 minutes until golden and cooked through, then remove from the pan with a slotted spoon. Add the remaining butter to the pan and increase the heat to high. Season the squid with sea salt and black pepper and fry for 1-2 minutes until just cooked. Set aside.

Step 4

Remove the rice from the oven and stir in the squid, chorizo and peas. Check the seasoning, stir in the parsley and lemon juice, then serve.