Chicken and chorizo paella

We’ve just eaten this for dinner and I realised that I needed to share it with you all. It’s a bit of a favourite in our house. Once your prep is done, it’s a three-step process, it makes four huge portion or six smaller ones and it’s pretty cheap. What is not to love?

Ingredients

Olive oil
1 carrot, peeled and roughly chopped
1 red pepper, chopped
1 onion, roughly chopped
2 garlic gloves, finely sliced
Small handful of parsley, finely chopped
125g chorizo, roughly chopped
2 chicken breasts, cut into bitesize pieces
1 tsp smoked paprika
300g paella rice
1 tbsp tomato puree
750ml chicken stock
150g frozen peas

Method

1) Add a splash of olive oil to a large wok over a medium heat and add the carrot, red pepper, onion, garlic, parsley, chorizo, chicken and paprika and cook for 10 minutes, stirring regularly.

2) Stir in the tomato puree, rice and stock, bring to the boil and then reduce the heat and simmer for 15 minutes. Stir regularly.

3) Add the peas, season and cook for a further five minutes.

Serve with a lemon wedge and enjoy.