Easy chicken and chorizo paella

Easy peezy midweek yums. I've adapted a recipe to make it one pan for maximum lazy.

Ingredients

• ½ tbsp olive oil

• 200g chopped onion

• 2 tsp chopped garlic

• 2 tsp paprika

• 350g Spanish paella rice

• ½ tsp saffron

• 800ml hot chicken stock

• 1 cup garden peas

• 1 chorizo ring, roughly chopped

• 400g chicken, cubed

• 1 tbsp chopped parsley

Method

1. Heat the oil in a large pan over a medium heat.

2. Add the chicken and chorizo and cook for 5 mins. 

3. Add the chopped onion and cook, stirring frequently, for 5 mins until soft.

4. Add the chopped garlic and paprika for the last minute.

5. Stir through the paella rice, then add the saffron and stock.

6. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes.

7. Stir in the peas and parsley for the final 2 minutes.