Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Once hot, add the diced chicken, chorizo and pepper chunks. Cook until browned, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once everything has browned, add the smoked paprika. Fry for 30 secs then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste and boiled water for the rice (see pantry for amount). Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the chicken and rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Peel and grate the remaining garlic (or use a garlic press). 

Roughly chop the parsley (stalks and all). Cut the lemon into wedges. Halve the baby plum tomatoes. 

In a medium bowl, combine a good squeeze of lemon juice with the olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes and set aside. 

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the grated garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside. 

Once the roasted garlic is ready, allow it to cool a little. Next, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic and mayonnaise (see pantry for amount). 

About 5 mins before the paella is ready, bake the garlic ciabatta on the top shelf of your oven until golden, 4-5 mins. 

Add the rocket to the tomato bowl and toss together.

Once the paella is cooked, stir in the peas, sun-dried tomato paste and half the parsley. 

Squeeze in some lemon juice then taste and season with salt, pepper or more lemon juice if needed. 

Share the ultimate chicken and chorizo paella out between your bowls.

Sprinkle over the remaining parsley and drizzle over the roasted garlic mayonnaise. Serve any remaining lemon wedges alongside for squeezing over.

Cut the garlic ciabatta in half diagonally and serve on the side along with the salad.