One Pot Chicken & Chorizo Paella

Because washing up is boring.

Ingredients

• 1.2l chicken stock (2 stock cubes)

• Pinch of saffron

• 2 tbsp olive oil

• 1 onion, sliced

• 100 g chorizo, sliced

• Chicken thigh fillets, chopped

• 3 cloves garlic, crushed

• ½ tsp dried chilli flakes

• 3 tsp smoked paprika

• 1 pepper, sliced

• 300g paella rice

• 100 g frozen peas

• Salt and pepper

• Juice of half a lemon

• Parsley to scatter

Instructions

1. Add the saffron to the hot chicken stock, stir thoroughly and set aside.

2. Place the olive oil in a pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.

3. Remove the lid and add the chorizo and chicken

4. Fry over a medium-high heat for 2 minutes.

5. Turn down the heat and add the garlic, chilli and paprika.

6. Cook for 2 more minutes.

7. Add the chopped pepper, paella rice and chicken stock, plus some salt and pepper.

8. Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.

9. Add the frozen peas and cook for a further 5 minutes. By this time all the stock should have all been absorbed.

10. Finally stir in the lemon juice and sprinkle on the chopped parsley.