Chicken & Chorizo Paella

Prepare the ingredients by cutting the chicken breasts into chunks, slicing the cooking chorizo, finely slicing the yellow onions, crushing the garlic clove, and finely chopping the parsley

Heat the olive oil in a deep frying pan over a high heat and brown the chicken chunks all over without cooking them completely, then transfer the meat to a plate

Reduce the heat to low, add the sliced onions and cook slowly for about 10 minutes until softened, then add the crushed garlic and sliced chorizo and fry until the oils are released

Stir in the turmeric and paprika, then tip in the paella rice and stir for 2 minutes to coat the grains in the spicy oils before pouring in the hot chicken stock

Bring the mixture to a boil, return the chicken to the pan, and simmer uncovered for about 20 minutes while stirring occasionally to ensure even cooking

Add the frozen peas to the pan and simmer for a final 5 minutes until the rice is tender, then season well and serve with lemon wedges and chopped parsley