Chorizo & chicken paella

200 g Natural Chorizo, sliced into 1cm thick rounds

400 g chicken thighs, diced

1 cup arborio rice

1 onion, diced

2.50 cups chicken stock

1 red capsicum, roasted, peeled and cut into strips

100 g green peas

1 tsp smoked paprika

Pinch of saffron, soaked in 50ml boiling water

2 tbsp flat parsley, roughly chopped

30 ml olive oil

Salt & pepper

Fry the chorizo slices in a heavy pan until well coloured on both sides. Remove with a slotted spoon and set aside.

Fry the chicken in the oil that has rendered out of the chorizo until it has browned and is cooked through. Remove and set aside.

Fry the diced onion in olive oil over low heat until it's well cooked.

Add the rice and continue to cook over low heat, stirring often, for 5 mins. Add the soaked saffron and allow the rice to absorb the liquid before adding the hot chicken stock.

Increase the heat to medium and simmer the rice for about another 5 mins. Stir in the chorizo, chicken, capsicum, peas, paprika and parsley and continue to cook over low heat until all of the liquid is absorbed and all the ingredients are mixed through.

Season with salt and cracked black pepper.

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Chorizo & chicken paella