This recipe is based on a Jamie Oliver recipe. I can’t remember which book it comes from, as I have so many of them they now they just blend into one. This is great for entertaining, its so easy to make, but looks and tastes like you’ve spent all day in the kitchen. You could even add some prawns or mussels into this if you would prefer a shellfish version or feel like splashing out.

Ingredients

• 1 white onion
• 3 cloves of garlic
• Chorizo
• Chicken thighs
• Olive oil
• 1 tsp paprika
• 1 red pepper
• 1 tbsp tomato puree
• Spanish paella rice
• 1 litre chicken stock
• Frozen peas

Method

Peel and finely chop the onion and garlic and add it to a pan with a splash of olive oil, then cut the chicken thighs and chorizo into bite sized pieces and fry everything together on a low heat for 5 minutes. De-seed and chop the red pepper and add this to the pan for a further 5 minutes.

Add the tomato puree and stir thoroughly. Add the rice and stir for 3 minutes to allow the rice to soak up the oil. Then add the chicken stock. Stir regularly making sure it doesn’t stick to the bottom of the pan. If it becomes dry add a little water. Then let simmer for 15-20 minutes. Stir in the peas and allow to cook for a further 5 minutes. Enjoy!