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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