Chicken and chorizo paella

• Chicken thigh fillets500 g
• Chorizo ring100 g
• Basmati rice300 g
• Peppers2 peppers
• Frozen peas150 g
• Vegetable stock cubes2 cubes
• Lemons1 lemon
• Brown onions150 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the chorizo. Fry it in a wide, deep frying pan over a medium heat for 3 minutes until it releases its red oil. Cut the chicken thighs into chunks, add and brown for 5 minutes.500 g chicken thigh fillets100 g chorizo ring
2. Chop the onion and peppers, add and cook for 5 minutes. Stir in the rice with 2 teaspoons of paprika and a pinch of curry powder for colour.300 g basmati rice2 peppers150 g brown onions
3. Dissolve the stock cubes in 900 ml of boiling water and pour in. Simmer for 18 minutes without stirring, so a crust forms on the bottom. Scatter the frozen peas over for the last 5 minutes.150 g frozen peas2 cubes
4. Take off the heat, cover with a tea towel and rest for 5 minutes. Serve with the lemon cut into wedges.1 lemon

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