Chicken and Chorizo Paella

This is a bit of a crowd pleaser, tasty and not too spicy, its an easy go-to on a week night. There was silence last night while this was vaccuumed up! Enjoy xx
Ingredients
500g chicken mini fillets
4 tbsp olive oil
2 garlic clove, crushed
I chilli - finely chopped
1 tsp ground turmeric
I tsp paprika
Pinch of saffron threads
115g chorizo sausage - chopped
225g long grain rice
600ml chicken stock
4 tomatoes - chopped
1 red capsicum - chopped
Good handful of baby spinach
115g frozen peas
Salt and black pepper
1/2 a bunch of parsley - chopped to serve
Method
Heat the oil in a large non-stick pan and brown the chicken on both sides. Add the chilli and garlic, and stir in the turmeric, paprika and saffron. Cook for 2 minutes.
Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.
Stir through the chopped parsley and serve immediately with extra black pepper.
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