Chicken and chorizo bomba

1 Put the olive oil in a pan, then add the onions and garlic.

2 Cook for five minutes over a gentle heat, then add the chorizo and chicken.

3 Cook for a little longer to allow the oil to emerge from the chorizo, then add the rice, tomatoes, stock, thyme, paprika, orange peel and juice, salt and pepper.

4 Bring up to a bubble and simmer for 18-20 minutes, until all the liquid has nearly evaporated.

5 Overlap the sliced courgette evenly across the top of the rice, drizzle over a little olive oil, cover and turn off the heat to allow the courgettes to steam for five minutes.

FOR THE AIOLI

1 Put the egg yolks into a bowl, then add the lemon juice, mustard, garlic, salt and white pepper.

2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.

3 Once this is done, add in the olive oil. You may need a little more lemon juice to taste.

4 Keep in the fridge until needed. It will happily last for a few days.