Chicken and chorizo paella

• servings: Serves 4

Ingredients

75g chorizo, sliced

2 chicken fillets, cut into bite-sized pieces

1 onion, finely chopped

1 red pepper, deseeded and thinly sliced

2 garlic cloves, crushed

1 tbsp Cajun seasoning

250g paella rice

1 x 400g tin of chopped tomatoes

350mI chicken stock

80g frozen peas

Directions

1 Add the chorizo to the Pyrex Gusto Sautepan over a medium-high heat. Cook for a few minutes until the chorizo is crispy and has released its oils. Remove to a plate and set aside, leaving the oil in the pan.

2 Add the chicken and cook for five minutes until brown. Remove from the pan.

3 Add the onion to the pan and cook for a few minutes until soft.

4 Add the pepper, garlic and Cajun seasoning and cook for two minutes until softened.

5 Stir in the chicken, chorizo and the rice until coated. Add the tomatoes and the stock.

6 Reduce the heat to medium-low, cover with the lid and simmer for 20 minutes the rice is tender and has absorbed all the liquid.

7 Stir in the peas, cover again and heat through for five minutes before serving