Chicken and chorizo paella

Like with the risotto, paella presented a problem (r.e the fact that fish is often a key ingredient bit, see other post) but this recipe is delightfully fish-free, though unfortunately for any vegetarians isn't exactly meat free. Well, not at all. Chorizo is a favourite in our household and people kept stealing some as I cooked, so clearly it was a successful ingredient. Along with the chicken, paprika and peppers, this makes for a very nice dish to say the least, which even people who have insisted they are full will come back for more for (did that make sense? Probably not.)

Chicken and chorizo paella
Prep time: 50 minutes
Serves: 4

Ingredients
150g whole chorizo sausage
2 chicken breasts or boneless fillets
1 red sweet pepper
1 (190g) jar of M&S paella paste
300g paella rice
750ml vegetable or chicken stock
100g garden peas
1 lemon
Dried parsley or coriander to garnish

Method

1. Peel and slice the chorizo into thick coins. Cut the chicken into largish chunks, a few centimetres square (if you're that exact). 
2. Slice the red peppers into strips and then cut lengthways into thirds. Cut the lemon into wedges (in half, then each half into quarters).
3. Heat a large, deep heavy-based frying pan and add the chorizo. Cook for 5 minutes until they begin to turn golden-brown. Remove to a small side plate.
   
4. Cook the chicken until they begin to turn a light brown.
   
5. Add the pepper and paella paste and cook for 2 minutes, stirring constantly.
   
6. Stir in the rice and chorizo again, then pour over the stock. Bring to a simmer and cook, covered, for 20 minutes until the liquid is all but gone.
   
7. Add the peas and cover again, then turn off the heat. Leave to rest for 5 minutes, then serve garnished with herbs and the lemon wedges.