- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 chicken breasts fillets, cut into chunks
- 2 small onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fat garlic clove, crushed
- 140g cooking chorizo, sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 300g paella rice
- 850ml hot chicken or vegetable stock
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 lemon, cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small pack parsley, finely chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat 1 tbsp olive oil in a deep frying pan over a high heat.
Add 2 chicken breast fillets, cut into chunks, and brown all over – don’t cook completely. Once browned, transfer to a plate.
Reduce the heat to low, add 2 finely sliced small onions and cook slowly until softened, about 10 mins.
Add 1 crushed fat garlic clove, stir for 1 min, then toss in 140g sliced cooking chorizo and fry until it releases its oils.
Stir in 1 tsp turmeric, a pinch of saffron and 1 tsp paprika, then tip in 300g paella rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in 850ml hot chicken or vegetable stock.
Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
Add 200g frozen peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.
Season well and serve with the 1 lemon, cut into wedges, and ½ small pack finely chopped parsley.