1. Preheat oven to 180°C fan bake/200°C regular. Halve chorizo sausages lengthwise and thinly slice. Remove core and seeds from capsicum and slice into thin strips.
2. Heat a large ovenproof fry pan or a heavy ovenproof pot with 2 tbsp oil and fry chorizo and capsicum on medium heat for 8-10 minutes until softened and starting to brown.
3. Add rice and stir for a minute or two over heat.
4. Add Annabel’s Spanish Sauce and 3 cups water. Season with 1 tsp salt and several grinds of pepper. Stir to evenly combine and lift any pan brownings, bring to a simmer, uncovered. As soon as mix comes to a simmer, stir well, check seasonings and adjust to taste with salt and pepper.
5. Cover tightly and transfer to the oven to bake for 25 minutes. If you don’t have an ovenproof dish, transfer the mixture to a lidded casserole dish.
6. Remove from oven and stand without uncovering for 5-10 minutes before serving.
7. While paella stands, prepare salad. Wash and dry salad greens and place in a salad bowl with optional ingredients such as tomatoes and cucumber. Just before serving toss with 2-3 tbsp of your favourite vinaigrette dressing or a little oil and lemon juice.

To Serve:

• Divide between 4 bowls. Garnish with parsley and lemon wedges if using. Accompany with salad. Enjoy!

Optional:

• If using cherry tomatoes, cut in half, and if using cucumber, thinly slice.

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