Recipes

• Chicken and Chorizo Paella
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• 200g chopped onion
• 1 tsp chopped garlic
• 1-2 tsp paella spice mix (I used Preparado paella from Mercadona)
• 250g Spanish paella rice
• 800ml hot chicken stock, made with ½ chicken stock cube
• 300g petit pois peas
• 1 red pepper sliced
• 100g chorizo ring, roughly chopped
• 400g mini chicken fillets, cubed
• 1 tbsp chopped parsley
• Method
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1. Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and red pepper and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paella spice mix for the last minute.
2. stir through the paella rice, then add the stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.
3. Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.