Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four
Prep:10 mins
Serves 4
1 tbsp olive oil2 chicken breasts fillets, cut into chunks2 small onions, finely sliced1 fat garlic clove, crushed140g cooking chorizo, sliced1 tsp turmericpinch of saffron1 tsp paprika300g paella rice850ml hot chicken or vegetable stock200g frozen peas1 lemon, cut into wedges, to serve½ small bunch of parsley, finely chopped, to serve
STEP 1Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.STEP 2Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.STEP 3Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.STEP 4Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
