Ingredients
Method
1.Heat oil in a large, deep, heavy-based frying pan on high. Saute chicken and chorizo 3-4 minutes, until chicken is browned all over. Remove from pan and set aside. Reduce heat to medium. Saute onion and garlic in same pan 3-4 minutes, until onion is tender.
2.Add rice, capsicum and saffron. Cook, stirring, 2-3 minutes, until rice grains are translucent.
3.Return chicken and chorizo to pan with stock and bring to the boil. Reduce heat to low. Simmer, without stirring, 15-20 minutes, until liquid is almost absorbed and rice is tender. Add peas and cook, covered, a further 5 minutes.
4.Serve paella in individual boxes or cups. Sprinkle with chopped parsley and accompany with lemon wedges to serve.
Infuse saffron in 2 tablespoons of warm cooking stock or water for about 15 minutes. Add the threads and liquid to the dish.
Note