Name: Chicken & chorizo paella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 2 chicken breasts fillets, cut into chunks; 2 small onions finely sliced; 1 large garlic clove crushed; 140g cooking chorizo sliced; 1 tsp turmeric; pinch of saffron; 1 tsp paprika; 300g paella rice; 850ml hot chicken or vegetable stock; 200g frozen peas; 1 lemon cut into wedges, to serve; ½ small bunch of parsley finely chopped, to serve

Chicken & chorizo paella

Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four

50 min total 10 min prep 40 min cook 4 563 cal

Instructions

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1 Heat 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.
2 Reduce 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.
3 Stir 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.
4 Add the frozen 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.