Chicken & Chorizo Paella

• Chicken thigh(500 g)
• Chorizo(180 g)
• Steamed Rice(300 g)
• Onion(1)
• Bell pepper(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Saffron(1 pinch)
• Chicken Broth(900 ml)
• Olive oil(1 tbsp)
• Peas(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cut the {Chicken thigh} into rough bite-size pieces. Slice the {Chorizo}. Finely chop the {Onion}, dice the {Bell pepper}, mince the {Garlic}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat the {Olive oil} in a wide deep skillet or paella pan over medium-high heat. Add the {Chorizo} and cook until it releases its red oil. Stir in the {Chicken thigh}, {Salt}, and {Black pepper}, and cook until the chicken loses its raw color and picks up a little golden color.

   ~8 min

3. 3

   Add the {Onion} and {Bell pepper}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, and {Saffron} for 1 minute. Add the {White rice} and stir well so every grain is coated in the red-gold base.

   ~5 min

4. 4

   Pour in the {Chicken Stock} and bring to a lively simmer. Spread everything into an even layer and cook uncovered without much stirring until the rice is almost tender and most of the liquid is absorbed.

   ~12 min

5. 5

   Scatter over the {Peas}, reduce the heat to low, and cook until the rice is fully tender and the pan looks mostly dry with a little glossy moisture between the grains.

   ~3 min

6. 6

   Take the pan off the heat and rest for 5 minutes. Sprinkle with the {Fresh parsley} and serve with the {Lemon} wedges for squeezing over the top.

   ~5 min