Ingredients
500g Herb Fed diced chicken leg
1 large onion diced
3 tbsp extra olive oil
1 tsp salt
3 chorizo sausages cut into chunks
3 garlic cloves sliced thin
2 tbsp tomato purée thinned with a little water
1 tbsp Smoked paprika
Pinch of saffron
300g paella rice
1.5 litre chicken stock
100g frozen mixed veg
Fresh parsley chopped
2 fresh lemons
Method
- Heat your paella pan on a medium heat, once heated add the oil, salt, diced chicken and chorizo and stir through.
- Add the onion and garlic and fry until soft and then add the tomato purée and mix.
- Add the smoked paprika, pinch of saffron and the stock, mix through. Taste for seasoning and bring to a simmer.
- Add the rice, give it a stir and don’t touch for 25-30 minutes. If you think it’s sticking to the bottom, give the pan a jiggle to release or if the rice has not cooked through add a little more water.
- Once the rice is nearly cooked add the frozen veg and leave for a further 15 minutes.
- Once you’re happy the rice is cooked add your chopped parsley and lemon wedges.
- Remove from the heat and cover with foil for 5-10 minutes, serve and enjoy!