Chicken & chorizo paella

Name: Chicken & chorizo paella
Cook time: 50 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 cloves of garlic; 1 onion; 1 carrot; ½ a bunch of fresh flat-leaf parsley (15g); 70 g quality chorizo; 2 free-range chicken thighs skin off, bone out; olive oil; 1 teaspoon sweet smoked paprika; 1 red pepper; 1 tablespoon tomato purée; 1 organic chicken stock cube; 300 g paella rice; 100 g frozen peas; 200 g frozen peeled cooked prawns from sustainable sources; 1 lemon

Instructions

Cook:50min

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.

Chicken & chorizo paella

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