Peel and grate the garlic.

Peel and finely chop the onion and carrot.

Finely chop the chorizo and roughly chop the chicken thighs.

Put a glug of oil into a large shallow casserole or paella pan on a medium heat; add the garlic, and chorizo and allow to fry for 3 minutes and render out some of the fat from the chorizo.

Add the onion, carrot, chicken and paprika.

Fry for 5 minutes, stirring regularly.

Stir through the tomato puree then add the rice and stir for 3 minutes allowing it to absorb the flavour in the pan. Add a generous pinch of saffron.

Pour in 2 cups of chicken stock and 1 cup of white wine. Add a hand full of oregano.

Season with salt and pepper.

Bring to the boil, then reduce to a simmer for 20 minutes minimum).

Allow it to crust over at the bottom (Socarrat: ocarrat refers to the crispy, savory crust that forms on the the bottom layer of rice when the paella is cooked properly).

Serve with lemon wedges on the side for squeezing over.

Enjoy!