2 Chicken Breasts
½ Chorizo ring
1 Onion
3 Cloves Garlic
200g Paella Rice
600ml Chicken Stock
1tsp Smoked Paprika
Handful Frozen peas
Salt & Pepper
Cut the chorizo into 2mm slices and put into a large pan over a medium heat until the oil has been released. Chop the onion and add to the pan. Cut the chicken into cubes and add to the pan. Peel and crush the garlic and add to the pan. Add the smoked paprika to the pan and stir. Cook the contents of the pan for 2 or 3 minutes until the onions have softened. Add the rice to the pan and stir well to coat the rice in the pan juices. Add the stock and frozen peas, stir well and turn up the heat to bring the pan to the boil. When the liquid boils reduce the heat to a simmer and allow to cook for 15 minutes. After 15 minutes turn off the heat and put the lid on the pan for 10 minutes to allow the rice to absorb the liquid. After 10 minutes season and serve.
