Try this shortcut version of the Spanish classic paella, with chicken and chorizo for a midweek meal. The recipe is based on a microwave with a power of 750W
Prep:15 mins
Serves 4
1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed or finely grated700ml chicken stockpinch of saffron (optional)½ tbsp sweet smoked paprika300g paella rice200g chicken, thinly sliced200g chorizo, chopped150g frozen peas½ lemon, juiced, plus wedges to servesmall handful of parsley, roughly chopped
STEP 1Put the olive oil, onion, garlic and a pinch of salt in a large microwaveable dish, mix well and heat on high for 3 mins. Meanwhile, combine the chicken stock and saffron in a jug and leave to infuse for a couple of minutes.STEP 2Stir the paprika, rice, chicken and chorizo into the onions and garlic, then pour in the chicken stock and saffron before seasoning well. Cover and cook on high for 15 mins. Stir, cover and cook for a further 5 mins.STEP 3Uncover, being careful with the steam, then stir in the frozen peas and another 100ml water if it’s looking a little dry. Cook, uncovered, for 3 mins before drizzling with lemon juice and scattering over the parsley. Serve with lemon wedges for squeezing over.
