Paella with chicken and chorizo

• portioner: SERVES 4-6

Ingredienser

400g medium-grain paella rice, such as Bomba or Calasparra & boneless, skintess chicken thighs, about 600g

sea salt and black pepper 250g raw chorizo sausage, skinned

3 tbsp olive oil

1 red pepper, cored, deseeded and chopped

1 green pepper, cored, deseeded and chopped

6 garlic cloves, peeled and finely chopped

125ml dry white wine

1 litre chicken stock pinch of saffron strands

1/ tsp paprika

100g peas, thawed if frozen

6 large tomatoes, skinned, deseeded and chopped

handful of flat-leaf parsley leaves,

chopped

lemon wedges, to serve

Vejledning

Rinse the rice well, drain and set aside. Cut the chicken into bite-sized pieces and season with salt and pepper. Cut the chorizo sausage into thick slices.

Heat the olive oil in a large sauté pan - or a paella pan if you have one - and brown the chicken pieces all over; remove to a plate and set aside.

Add the chorizo slices to the pan and sauté for 2 minutes, then add the chopped peppers and garlic. Cook for 3-4 minutes, stirring frequently, until the peppers start to soften.

Stir in the rice and cook, stirring, for a few minutes to toast the grains.

Pour in the wine and let it bubble until reduced by half. Now add the stock, saffron and paprika. Bring to the boil, then return the chicken pieces to the pan and lower the heat. Simmer for 15 minutes, stirring every so often.

Add the peas and chopped tomatoes and continue cooking, very gently, for a further 10 minutes, stirring every once in a while. When the rice is just cooked but still retains a slight bite, remove the pan from the heat and leave to stand for a few minutes.

Scatter the chopped parsley over the paella, then bring to the table and serve with lemon wedges.