Prawn and Chorizo Paella with a Lime and Scotch Bonnet Chilli Butter

Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet pan in the centre of the BBQ to heat up.

Add a good splash of oil and add the onion and chorizo. Cook gently, stirring for around 10 minutes, until the onion is starting to soften and the chorizo has released its fat.

Add the red pepper, the garlic and 1 tablespoon tomato puree.

Add the rice and stir to coat, then pour in the wine and let it bubble down.

Add the stock, season with salt and pepper, then bring to a boil and reduce to a low simmer. Cover the lid tightly with foil and close the lid of the BBQ. Cook for 25 minutes, until the rice is tender.

Meanwhile, melt the butter with the diced scotch bonnet pepper in a small saucepan. Once melted, simmer for a minute, then add the lime juice and set aside.

Add the prawns and mussels then replace the foil and cook for a few minutes more.

To finish, drizzle over some of the scotch bonnet and lime butter.

Serve with lemon wedges and scattered with chives