Step 1

In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse.

Step 2

Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.

Step 3

Transfer the chorizo pieces a bowl and save for later.

Step 4

Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper.

Step 5

After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes.

Step 6

Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.

Step 7

Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.

Step 8

Add the frozen peas and chorizo sausage and stir.

Step 9

Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.

Step 10

Squeeze juice from half the lemon and use the other half to decorate.

Step 11

Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days.