Chicken and Chorizo Paella

1. 1

   Peel and finely slice garlic

2. 2

   Roughly chop onion and carrot

3. 3

   Finely chop parsley

4. 4

   Roughly chop chicken and chorizo

5. 5

   Deseed and chop capsicum

6. 6

   In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil.

7. 7

   Season with salt and pepper

8. 8

   Add capsicum to pan for a short span

9. 9

   Stir through tomato paste and stock cube.

10. 10

    Stir through rice until it is coated with flavour

11. 11

    Pour in 750ml of boiling water, and add saffron with a pinch of salt

12. 12

    Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center

13. 13

    Stir through prawns and peas, cover, and cook until hot all the way through.

14. 14

    Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.