Chicken and Chorizo Paella

Serves 4-5

Preparation time. 15 mins

Cooking time. 60 mins

One pot washup

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• Olive oil
• 2 cloves garlic
• 1 onion
• 1 carrot
• 2 chorizos
• 3 chicken thigh fillets
• 2 teas paprika
• 1 red capsicum
• 200g mushrooms
• 300g crushed tomatoes
• 1/2 cup dry white wine
• 700ml good quality chicken stock
• 1 1/2 cups arborio rice
• 1 1/2 cups mixed frozen veges (e.g. peas and corn)
• 1 lemon

1. Peel and slice garlic, deseed and chop capsicum and mushrooms
2. Peel and chop onions, carrot, chorizo and chicken thighs
3. Heat olive oil in a large, deep frying pan with lid, or paella pan and fry onions, garlic, mushrooms, chorizo, capsicum, carrot, paprika and chicken, until chicken is brown. Approx 15 minutes. Stir regularly.
4. Stir through crushed tomatoes, then add the rice and stir for 2 minutes for the rice to start to absorb all the flavours.
5. Pour in stock and add a pinch of salt and pepper
6. Place the lid on pan and bring to the boil, reduce to a simmer and cook 20 minutes. Whilst the dish is simmering there is no need to stir continuously as traditionally you want a thin crust of crispy rice to form on the bottom of the pan.
7. Stir in the frozen veges and cook for a further 5 minutes.
8. Serve with fresh chopped parsley leaves and a squeeze of lemon juice