A recipe by Chef Dale MacKay
Preheat oven to 425°F.
Heat oil in a 12-inch or paella pan over medium heat. Cook onion, pepper and sausage for four to six minutes, stirring occasionally until lightly browned. Add garlic, paprika and salt and cook for one more minute. Mix in rice, being careful not to scorch it. Stir in 1½ cups of tomato-clam cocktail, spreading it evenly in the pan. Reduce heat to medium low and cook for about 15 minutes, stirring once or twice.
After 15 minutes, stir in remaining ½ cup of tomato-clam juice and lightly push prawns into the rice. Transfer the pan to oven and bake for six to eight minutes, until top of rice is crispy and remaining juice is absorbed.
Allow to cool and rest for 10 minutes, then top with chopped parsley and lemon zest.