Chicken and Chorizo Paella

• olive oil↗1 tbsp tbsp
• chicken breasts↗2

  fillet, diced

• small onions2

  thinly sliced

• large garlic clove↗1

  minced

• cooking chorizo↗140g g

  sliced

• turmeric↗1 tsp tsp
• saffron↗pinch of
• paprika↗1 tsp tsp
• paella rice300g g
• chicken or vegetable broth850ml hot ml

  hot

• frozen peas↗200g g
• lemon↗1

  cut into wedges, for serving

• parsley↗½ small bunch of

  finely chopped, for serving

Step-by-step instructions

1. 1

   Heat olive oil in a deep skillet over high heat. Sear the chicken on all sides – do not cook through. After searing, transfer it to a plate.

2. 2

   Reduce heat to low, add the onion and cook slowly until soft, about 10 minutes. Add the garlic, stir for 1 minute, then add the chorizo and fry until it releases its oils.

3. 3

   Add the spices, then stir in the rice. Mix so the rice is coated with oil and spices, about 2 minutes. Then pour in the broth. Bring to a boil, return the chicken to the pan and simmer for about 20 minutes, stirring occasionally.

4. 4

   Add the frozen peas and simmer another 5 minutes until the rice is cooked and the chicken is tender. Season to taste and serve with lemon and parsley.