Chicken & Chorizo Paella-Style Rice

While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the mild chorizo. Cut the chicken thigh into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing, until browned, 2-3 minutes. Add the chicken and cook, tossing, until browned, 3-4 minutes. Reduce the heat to medium-high and add the garlic and smoked paprika. Cook until fragrant, 30 seconds. Add the arborio rice, water, the salt and crumble in the chicken stock cubes. Bring to the boil, then remove from the heat.

Transfer the rice mixture to a large baking dish. Cover with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a touch of firmness in the middle.

While the rice is baking, cut the lemon into wedges. Roughly chop the parsley.

When the rice has finished cooking, stir through the baby spinach leaves, a generous squeeze of lemon juice and 1/2 the parsley. Gently fold in the roasted veggies and season to taste with salt and pepper.