For the sofrito, put all of the ingredients in a food processor and process until chunky. If you

don’t have a food processor, coarsely grate the tomatoes, capsicums and garlic and coarsely

chop the parsley, chives and thyme, then combine with the oil, saffron and paprika in a

mixing bowl.

For the aioli, crack the egg into the beaker of a stick blender and add the remaining

ingredients. Insert the stick blender, making sure it goes all the way to the bottom of the

beaker, and blend until emulsified. Gradually move the blender up the beaker until your aioli

is a nice creamy consistency.

1. Heat a 30cm frypan or paella pan over high heat, put in the chicken and chorizo, and cook

for 5 minutes until golden brown. Add the sofrito and cook for 3-4 minutes until the tomato

starts to break down and become juicy. Pour in stock and bring to the boil. Stir in the rice and

bring to a gentle simmer, then continue to simmer for about 18 minutes.

2. When rice is tender and most of the liquid has been absorbed (there should still be some

liquid in the pan), add peas or beans and cook, without stirring, for another 2 minutes to form

a nice ‘soccarrada’ or crust on the bottom.

3. Season to taste with salt and sprinkle with chives. Squeeze lemon juice over, just before

serving with aioli. Olé!