Natacha's Langoustine and Chicken Paella

I can't wait for spring or summer. In the summer, this dish can be started on the stove and finished off on a barbecue grill. The rice will absorb all of those amazing flavours as well as the smokiness from the barbecue. If you can't get langoustines please feel free to use prawns instead.

Ingredients

• 1 onion, finely chopped
• 3 tablespoon of olive oil
• a good pinch of saffron thread
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tbsp smoked paprika
• 2 cups paella or arborio rice
• 3 cups chicken stock
• 1 can chopped tomatoes
• 125g asparagus spears
• 100g frozen or fresh peas
• 225g smoked chorizo, sliced
• 400g chicken breast or thighs cut into cubes
• 500g langoustines
• salt and pepper for seasoning
• Handful of chopped flat parsley, for garnish

Heat oil in a paella pan or in a large pan. Add onions, let it sweat for 4 to 5 minutes. Add rice, stir well until all grains are well coated. Add in garlic, red pepper, chorizo, smoked paprika and saffron, cook for 2 minutes. Add tomatoes, chicken stock, and chicken pieces. Bring to boil and season with salt and pepper. Stir well and spread rice evenly unto the pan, reduce the heat to low heat, cover and cook the rice for 20 minutes. Stir in asparagus, peas and add langoustines into the pan, cover and cook for another 10 minutes until shellfish is cooked through and piping hot. Garnish with parsley and serve with lemon wedges.