Recipe: Chicken and chorizo Paella

Serves 2

Ingredients

1 orange

1 red pepper

2 garlic cloves

10g fresh parsley

30g pitted black olives

2 british chicken thigh fillets

100g british mini cooking chorizo

paprika

1 tsp smoked paprika

1 chicken stock cube

150g fragrant basmati rice

Method

Boil a kettle

De-link and cut the mini chorizo in half

Cut each chicken thigh into bite-size pieces

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp olive oil over a medium-low heat

Once hot, add the chorizo and cook for 1 min, then add the chicken and cook for 1 min further

Meanwhile, deseed the pepper(scrape the seeds out with a teaspoon) and cut into thin strips

Add the pepper to the pan and continue to cook for approx. 3-4 min

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the stock cube[s] with 350ml boiled water

Add the rice, garlic and smoked paprika to the pan and stir briefly to coat the rice in the oil and spice

Stir in the stock and olives, bring to the boil over a high heat and once boiling, reduce the heat to very low, cover with a lid and cook for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, chop the parsley finely, including the stalks

Cut the orange in half

Take some time to chill (or wash up!) until the rice is cooked and then move on to the next step

Once the rice is cooked, add half the chopped parsley and the juice of half the orange to the pan

Stir gently and taste for seasoning, adding more salt and pepper if needed

Serve the paella in bowls with the remaining parsley scattered over and the remaining orange (cut into wedges) to the side

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