Jersey Royal Potato and Chorizo Paella

Heat the olive oil and Jersey butter in the paella pan over medium heat. Add the diced chorizo and cook until lightly browned and the oil is released, about 5 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pan.

Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and diced red bell pepper and cook for another 2 minutes.

Add the diced Jersey Royal potatoes to the pan and cook, stirring occasionally, until they start to brown slightly, about 8-10 minutes.

Stir in the paella rice and smoked paprika, ensuring the rice is coated in the oil and spices. Cook for 1 minute.

Pour in the warmed chicken stock and Jersey milk (if using), including the saffron infusion. Bring to a simmer, stirring once to ensure the rice is evenly distributed.

Reduce the heat to low and cook uncovered for 15-20 minutes, or until the rice has absorbed most of the liquid and is nearly cooked through. Do not stir the paella during this time to encourage the socarrat (crispy rice crust) to form on the bottom of the pan.

Stir in the peas (and any other seasonal vegetables) and the cooked chorizo. Continue to cook for another 5 minutes, or until the vegetables are tender and the rice is cooked through.

If you want a crispier top, you can optionally place the paella pan under a preheated broiler (grill) for a few minutes, watching carefully to prevent burning.

Remove from the heat and let the paella rest for 5 minutes before serving.

Garnish with fresh parsley and serve immediately with lemon wedges.