Chicken and chorizo paella

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a deep frying over a high heat. Cook the chicken until no longer pink in the middle. Transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened.

Step 2

Add the garlic, stir for 1 minute then toss in the chorizo and fry until it releases its oils, stir in the spices then tip in the rice. Stir to cook the rice in the oils and spices for about 2 minutes. Then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for 40 minutes, stirring occasionally.

Step 3

Add the peas to the pan and simmer for a further 5 .minutes until the rice is cooked and chicken is tender. Season well and serve with lemon wedges and chopped parsley.