CHICKEN CHORIZO PAELLA

 CHICKEN CHORIZO PAELLA

Serves 6

Slightly over 2 Syns per serving

200g diced chorizo - 13 Syns
1 onion, diced
1 red pepper, deseeded and chopped
2 cloves of garlic, chopped
Half a teaspoon of cayenne pepper
450g paella rice
1 litre hot chicken stock
700g cooked chicken, chopped
200g peas, defrosted if frozen
Pinch of saffron strands (optional)

Spray a large frying pan with Frylight and cook the chorizo, pepper and onion, until the veg has softened.
Stir in the garlic, cayenne pepper and saffron, if using. Cook, stirring for 30 seconds, then season with salt and black pepper.
Add the rice and mix in well.
Add a ladle of hot stock and simmer, until the liquid is absorbed. Repeat with all the stock. This will take about 20 minutes.
Stir the chicken and peas into the rice. Cover and cook for about 4-5 minutes, until the chicken is piping hot.
Check the seasoning and serve immediately.

This is the traditional way of making this paella but I usually can't be bothered adding the stock so slowly so I normally add the stock along with the rice all in one go then, when the liquid is practically all absorbed, I add the chicken and peas and carry on cooking, whilst stirring, until the chicken is really hot.