Midweek Paella

Ingredients

▢1 tbsp olive oil

▢350 g / 12 oz chicken thigh fillets , cut into 8 pieces

▢180 g / 6oz chorizo , the best you can afford. I like to use a spicy one. (Note 3)

▢1 small brown onion , diced

▢1 small red capsicum / bell pepper , roughly diced

▢2 cups (packed) shredded spinach (optional - see Note 1)

▢2 garlic cloves , minced

▢1 can (400g/14oz) crushed tomato

▢1 1/2 cups chicken stock/broth

▢1/3 cup frozen peas

▢1 tsp paprika

▢1 cup spanish calasparra rice (Note 2)

▢1 1/2 tbsp parsley , finely chopped

▢Salt and pepper

Instructions

Cut chorizo into quarters vertically, then slice into 0.5cm / 1/3 inch pieces.

Season chicken with salt and pepper.

Heat olive oil in pan over high heat. Add chicken and sear each side until golden brown, but not cooked through. It will finish cooking with the rice. Remove chicken from the pan onto a plate and set aside.

Place garlic, onion and chorizo in pan. The chorizo will release oil so you don't need extra oil. Stir and cook for 1 minute until the chorizo starts to brown.

Add capsicum, then stir and cook for 1 minute until chorizo is dark golden brown.

Add rice and stir until coated with the oil.

Add chicken stock, tinned tomato, spinach, half the peas and paprika. Stir gently to mix, bring to simmer then turn down heat to medium high so the stock remains at a gentle simmer.

Place the chicken into the pan, mostly submerged.

Cook, without stirring, for 10 minutes. Then scatter the remaining peas over the top and continuing cooking for a further 5 minutes until most of the liquid is absorbed and the rice is cooked but it should still be slightly firm (al dente).

Remove from heat and let stand for 5 minutes. Any residual liquid will be absorbed while it is resting.

Scatter with parsley and serve.