Chicken & chorizo paella

• 500gChicken thigh fillets
• 100gCooking chorizo
• 2 cubesChicken stock cube, in 900ml water
• 1 tbspOlive oil
• 1Brown onion
• 1Pepper
• 3 clovesGarlic, crushed
• 2 tspSmoked paprika
• ½ tspGround turmeric
• 1 tbspTomato purée
• 300gPaella rice
• 150gFrozen peas
• 15gFresh parsley
• 1Lemon

Plus salt, pepper and water.

Method

1. 1

   Cut the chicken into bite-sized pieces and season well. Slice the chorizo into thin half-moons. Crumble the stock cubes into 900ml boiling water.

2. 2

   Heat the oil in your widest frying pan over a medium-high heat. Brown the chicken for 5 minutes, turning once, then add the chorizo for 2 minutes more, until it releases its red oil.

3. 3

   Meanwhile, chop the onion and pepper and crush the garlic.

4. 4

   Add the onion and pepper to the pan and cook for 5 minutes, until softened. Stir in the garlic, paprika, turmeric and tomato purée for a minute.

5. 5

   Stir in the rice until every grain is coated. Pour in the hot stock, stir once, then shake the pan so everything sits in an even layer. Simmer for 15 minutes without stirring.

   17 min, mostly hands-off

6. 6

   Scatter over the peas, cover with a lid or foil and cook for 5 minutes more, until the rice is tender and the stock has gone. Turn the heat up for the last minute to crisp the base.

7. 7

   Take the pan off the heat and let it settle while you chop the parsley and cut the lemon into wedges. Scatter the parsley over and take the pan to the table.