A simple family dinner packed full of flavour.

1 tspb oilve oil

2 chicken breasts cut into chucks

2 small onions finely sliced

1 fat garlic clove, crushed

140g cooking chorizo sliced

1 tsp tumeric

pinch of saffron

1 tsp paprika

300g paella rice

850ml hot chicken or veg stock

200g frozen peas

1 lemon cut into wedges to serve

1/2 small pack parsely finely chopped


1. Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – dont cook completely. Once browned transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 minutes.

2. Add the garlic, stir for 1 minute, then toss in the chorizo and fry until it releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 minutes, then poor in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 minutes stirring occasionally.

3. Add the peas to the pan and simmer for further 5 minutes until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.