- STEP 1
Cook the chicken breasts. I like to roast them in the oven for 20mins or so, because they fall apart in the dish nicely, but you can fry them up if you're pushed for time. Once cool enough, chop into chunky cubes.
- STEP 2
Chop the peppers into similar sized chunks to your chicken pieces, and fry them in a large flat pan with the tiny splash of olive oil for a few minutes, until the skins start to wrinkle, or they're slightly soft.
- STEP 3
Add the rice to the pan with the peppers, and fry for another 5 minutes or until the rice starts to go golden at the edges, stirring occasionally.
- STEP 4
Chop the chorizo ring into similar size chunks as the chicken and peppers, and add to the pan, along with the chicken and the turmeric. Mix thoroughly so you have an even spread of ingredients.
- STEP 5
Make up your stock with the warm water, it should be quite strong and golden coloured. I like stock pots because I think they have an extra flavour, but you can use any chicken stock.
- STEP 6
Pour the stock over the ingredients in the pan, add the wine if you are using it, and add more water if required. The water should be about 1/2 inch above the ingredients. DO NOT mix the food in the pan from now on, or your rice will get really sticky.
- STEP 7
Bring to the boil, then allow to simmer until all the water has been boiled off. Don't mix it, but keep an eye on it, and add more water if the rice isn't properly cooked yet.
- STEP 8
Once all the water is gone, (usually takes about half an hour) and the rice is soft and cooked through, keep on the heat for a further minute. This toasts the rice on the bottom gently known as socarrat, and is seriously tasty if you get it right!
- STEP 9
Serve. I like to serve it straight out of the pan and let everyone dig in with forks like they do in Spain, but you can put it in bowls if you prefer. It should serve at least 6 people, but be prepared for people wanting seconds! Enjoy!