Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. Stir in the paprika and cook for a minute then add the rice and stir to coat. Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.
Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.