Delicious paella with chicken and chorizo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Transfer the saffron into a hot chicken broth, give it a stir and set aside. It is key to add it early enough so that it has time to release the aroma before you add it to the dish.

Step 2

Cut the chicken thigh fillets into small strips and season with salt. Heat olive oil in a pan and saute the chicken until nicely browned. Set aside.

Step 3

Add chorizo to the pan and saute until heated through. Set aside.

Step 4

Lower the heat. Slice the onions and red pepper; roughly chop the tomatoes. Add to the pan and saute. When soft, add the white wine.

Step 5

When the wine has reduced, add the sweet smoked paprika powder, arborio rice and stir to coat.

Step 6

Pour in the chicken stock. Let it simmer for 10 minutes.

Step 7

Add in the peas and chopped parsley. Let it simmer for additional 10 minutes.

Step 8

Finally, mix in the lemon juice and place in the oven for 15 minutes.