Ole!  Bring a bit of Spain in to your kitchen.  Pour a glass of Rioja or a glass of Cava, play some flamenco tunes, and get your biggest pan out.  You need paella rice for this dish which you can find in most supermarkets.

Serves 4

1 tbsp olive oil

2 chicken breasts cut into chunks

2 onions finely sliced 

1 garlic clove crushed

140g chorizo, sliced

1tsp turmeric

1tsp paprika

Pinch of saffron

300g paella rice

850ml chicken or vegetable stock

200g frozen peas

1 lemon cut into wedges to serve

Bunch of flat leave parsley chopped to serve

  1. Heat 1tbsp olive oil in a deep frying pan over a high heat.
  2. Add the chopped chicken chunks and brown all over. Transfer to a plate.
  3. Reduce the heat to low. Add the sliced onion & cook for roughly 10 mins until softened.
  4. Add the garlic clove and stir for 1 min. Then add the sliced chorizo and fry until it releases its oils.
  5. Stir in the turmeric, paprika and saffron, then the paella rice. Stir to coat the rice in the oils and spices for 2 mins.
  6. Pour in the stock and bring to the boil.
  7. Return the chicken to the pan and simmer for 20 mins stirring occasionally.
  8. Add the frozen peas and simmer for a further 5 mins.
  9. Season and serve with the lemon wedges and chopped parsley