Paella

Ingredients

• 3 Tbsp olive oil
• 125g chorizo, roughly chopped
• 500g chicken breasts, chopped
• 1 onion, finely chopped
• 3 cloves garlic, mashed
• 1 red pepper, deseeded and chopped
• 2 tsp paprika
• 650ml vegetable or chicken stock
• 250g paella or arborio rice
• 4 medium tomatoes, roughly chopped
• 75g frozen peas
• 250g frozen seafood mix, thawed before use
• Small handful chopped parsley and lemon wedges to serve

Instructions

1. Heat 1 Tbsp oil in deep frying pan set on high heat.
2. Add chorizo, fry for 3 min until oils released; scoop out (leaving oil behind) and drain on kitchen towel.
3. Add chicken to pan and allow to brown and cook through for 7-8 min. Remove from pan and set aside.
4. Add 1 Tbsp oil to pan, then add onion and garlic and allow to soften.
5. Add 1 Tbsp oil, the red pepper and paprika and fry for 1-2 min.
6. Stir in the rice, then add the stock, chicken and tomatoes to the pan.
Reduce heat to medium, cover and simmer for 10 min, stirring occasionally.
7. Add the chorizo, peas and seafood to the pan and stir. Cover and cook for 5-10 min, or until rice is cooked and has absorbed most of the liquid. Allow to rest (covered) for 5 minutes before serving.

Serves 5.

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