Chicken & chorizo paella

Tasty take on the Spanish classic.

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts fillets, cut into chunks
• 1 fat garlic clove, crushed
• 140g cooking chorizo, sliced
• 1 tsp turmeric
• pinch of saffron
• 1 tsp paprika
• or 2 tsp paella spice mix
• 300g paella rice
• 850ml hot chicken or vegetable stock
• 200g frozen peas

Method

1. Heat 1 tbsp olive oil in a deep frying pan over a high heat.
2. Add 2 chicken breast fillets, cut into chunks, and brown all over – don’t cook completely.
3. Toss in 140g sliced cooking chorizo and fry until it releases its oils. Add 1 crushed fat garlic clove, stir for 1 MIN.
4. Stir in 1 tsp turmeric, a pinch of saffron and 1 tsp paprika (or paella spice mix), then tip in 300g paella rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in 850ml hot chicken or vegetable stock.
5. Bring to the boil and simmer for about 20 mins, stirring occasionally.
6. Add 200g frozen peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.