James Tanner served up one-pot paella for a tasty supper replacing traditional rabbit, mussels and clams with chicken and prawns on Lorraine.

the ingredients are: olive oil, 2 rashers of smoked streaky bacon, chopped, ½ Spanish onion, finely diced, 2 x diced cloves of garlic, ½ x tsp chilli flake, 1x tsp of paprika, 6 skinless, boneless chicken thighs, cut into large chunks, 1/2 red pepper, deseeded and chopped into 2cm squares, 1/2 yellow pepper, deseeded and chopped into 2cm squares, 350g short grain rice, (ideally Calasparra), 125ml dry white wine, 1 litre hot chicken stock infused with two pinches of saffron strands or a pinch of turmeric, 16 large prawns, 2 large tomatoes, deseeded and diced, 100g frozen garden peas, Salt and freshly ground black pepper, 1 tbsp chopped flat leaf parsley and good knob of butter (optional).