Easy Chicken and Chorizo Paella

6 standard portions

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Ingredients

• 1 large onion, finely diced ((£0.65/3)=(£0.22))
• 3 cloves garlic, minced ((£0.69/3)=(£0.23))
• 110 g (½ pack) Spanish chorizo, skinned and chopped into small cubes or half moons ( (£2.25/2)=(£1.13))
• 300 g short-grain paella rice ((£1.40))
• 400 g (1 tin) chopped tomatoes ((£0.28))
• 650 g boneless, skinless chicken thighs, sliced into chunks ((£3.85))
• 300 g (½ bag) frozen mixed peppers (chopped), defrosted ((£1.20/2)=(£0.60))
• 80 g 2 handfuls frozen peas, defrosted ((£0.70/10)=(£0.07))
• 1 lemon, juiced + wedges to serve ((£0.40))
• 1 tbsp olive oil
• 1½ tsp paprika
• 1 tsp turmeric
• 700 ml chicken stock

Method

1. Add the diced onion and olive oil into a large/deep non-stick frying pan over a low/medium heat. Season with salt and sauté for around 3 minutes, until softened.
2. Next, add the chorizo to the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.
3. Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.
4. Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to combine everything, then reduce the heat to a low simmer. Cover with a lid for 20 minutes.
5. After 20 minutes, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.
6. At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!