Anneka takes on the challenge of making a rice dish - a Catalan paella rice dish no less - living up to her illustrious name.
1. Preheat oven to 180 °C.
2. Heat some olive oil in a large frying pan. Add the jar of red peppers and the chopped garlic and fry gently for about five minutes. Slice the chorizo and bacon into strips and add them to the frying pan along with the chicken thighs. Fry on a low heat for another 10 minutes.
3. Add a large squirt of tomato puree, the tin of artichokes and a small pack of saffron and then transfer all the ingredients into a wok. Fry for 5 minutes. Add the rice and stir to coat with oil then place the wok in the oven at 180°c for 10 minutes.
4. Fry the squid in a pan on a low heat for 10 minutes. Add the squid, mussels, langoustines and prawns to the wok arranging them artistically on the top and put back in the oven for 10 minutes keeping the temperature at 180°c. Keep checking it has enough water. If you think it is getting dry, add more water, shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
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