Simple one pan suppers

Chicken, Chorizo And Seafood Paella

Ingredients

◆ 125g chorizo, diced

◆ 250g chicken breast, chopped into chunks

◆ Salt and pepper

◆ 1 onion, finely diced

◆ 2tsp paprika

◆ 1tsp turmeric

◆ ½tsp chilli flakes

◆ Pinch of saffron

◆ 200g passata or chopped tomatoes

◆ Half a red pepper, diced

◆ 300g risotto or paella rice

◆ 1 litre chicken stock

◆ 100g frozen peas

◆ 150g raw, peeled prawns

◆ 150g squid rings

◆ 1 lemon

◆ Fresh parsley

1 Put the largest non-stick pan you have over a medium heat. Add the chorizo and cook until crisp and releasing its oils. Remove the chorizo with a slotted spoon and set aside. Add the chicken to the pan, season with salt and pepper, and brown on all sides, then remove with a slotted spoon and set aside with the chorizo.

2 Add a little olive oil to the pan if it needs it, then add the finely diced onion. Cook for about five minutes until soft, then add all the spices and cook for a few more minutes until fragrant. Add the passata or chopped tomatoes, red pepper and risotto or paella rice and stir until everything is mixed together.

3 Add the chicken breast back into the pan and pour in half of the chicken stock. Cook for 20 minutes at a gentle simmer, then add the remaining stock and cook for a further 15 minutes. Once the stock has been absorbed, add the peas, chorizo and the seafood, stir to combine and cook for 3-4 minutes until the prawns have turned pink. Remove from the heat, top with fresh parsley and serve with lemon wedges.

One-Pot Fennel And Sausage Gnocchi

Ingredients (Serves 4)

◆ 1tbsp olive oil

◆ 1 shallot, finely diced

◆ 2 garlic cloves, crushed

◆ 1 red chilli, deseeded and finely chopped (or use 1 tsp chilli flakes)

◆ 1tsp fennel seeds

◆ 2tsp Italian seasoning

◆ 1 fennel bulb, finely diced

◆ 6 reduced fat pork or chicken sausages, skin removed

◆ 500g passata

◆ 2tsp balsamic vinegar

◆ 500g gnocchi

◆ Salt and pepper

◆ Handful of fresh basil

◆ Grated parmesan, to serve

1 Heat the oil in a large saucepan, add the shallot and soften for 5 minutes over a medium heat. Add the crushed garlic, chilli, fennel seeds, Italian seasoning and fennel. Cook for 5-10 more minutes.

2 Add the