300g piece chorizo, diced 4 skinless, boneless chicken thighs cut into chunks or chicken breast 2 tbsp oil 1 large onion, chopped 3 garlic cloves, crushed 1 tbsp smoked paprika
2tsp of harissa paste 300g paella rice 1 litre chicken stock, hot 1 red pepper deseeded and diced. 150g frozen peas 3 large, ripe tomatoes, cut into chunky pieces Handful of fresh parsley Lemon or lime wedges, to serve
Heat a large, deep frying pan over a medium heat. When hot, cook the chicken for 3-4 minutes, stirring, until golden. Remove and set aside.
Add the chorizo to the pan, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
Add some oil to the pan, then the onions. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the garlic and paprika and cook for 1 minute.
Add the rice, stir to coat in the oil. Add 1 litre hot stock to the pan. Simmer for 10 minutes, stirring occasionally.
Return the chicken to the pan and add the peppers, peas and tomatoes. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo in.
Continue to cook the paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon or lime wedges to squeeze over.