Ingredients
2 tbsp olive oil
4 British free-range skinless, boneless chicken thighs, cut into 3cm pieces
150g cooking chorizo, cut into small chunks
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
300g paella rice
1 litre chicken stock
150g sustainable raw peeled and deveined king prawns
100g frozen peas
Method
Heat the oil in a large frying pan, then fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Transfer the meat to a plate.
Add the onion to the pan and fry for 5 minutes until starting to soften. Add the garlic and paprika and fry for 1 minute more. Stir in the rice, then add the stock and cook without stirring for 25 minutes or until the liquid has been absorbed.
Add the prawns, peas and the set-aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using.
