Paella is a staple of Spanish cuisine. It’s a perfect one pan festive dish served at the centre of the table to nearest and dearest – preferably eaten for lunch rather than dinner and warm rather than hot. Its aromatic short grain Bomba rice is gently cooked in rich sofrito stock with added chicken or rabbit protein, typically elevated with a glug of white wine, garlic, tomatoes and saffron that give a pungent flavour.

Over the last couple of years this dish has caused some controversy even for the most experienced chefs like Jamie Oliver, who got into hot water by adding Spanish chorizo sausage. In the UK, we have a version of paella, one that will perhaps divide opinion but is nonetheless tasty. It includes additions such as charred pieces of chicken, tender prawns and smoky chorizo and a fair amount of paprika to replace costly saffron, all added for flavour and texture variation, with splashes of colourful red peppers and chopped parsley which add freshness to the dish. We tested 12 chicken and prawn paellas to find the best.