Boil the kettle and pour 1/3 mug boiling water over 1/2 tsp saffron threads, leave to steep for a few minutes.

Heat the oil in a large flat cooking pan. Cook the onions first, when softened add the Frutti di Mare, Moule Marinieres and chicken strips.

Meanwhile, microwave the peas and peppers for 2 minutes and set aside.

As the seafood and chicken defrost, add the bags of rice and stir. Pour over the saffron in water and stir thoroughly. Turn the heat down and leave with the lid on for a few minutes.

As the rice has defrosted, remove the lid and turn up the heat to bubble off most of the saffron water.

A minute or two before serving, put the microwaved vegetables in at the last moment so not to over cook. Add the chorizo if desired.

Serve immediately with a cold glass of something summery!