CHICKEN & CHORIZO PAELLA

Ingredients

2 cups arborio rice
2 litres organic vegetable stock
2 chorizos, chopped
10 chicken thigh fillets, cut in half
1 onion, chopped
1 red capsicum, chopped
1 carrot, chopped
1 clove garlic, chopped
1/4 cup olive oil
1/2 bunch parsley, chopped (reserve some to garnish)
1 lemon, sliced (to garnish)
1 tbs smoked paprika
1 tbs oregano
1 small red chilli, chopped
Salt & Pepper to season

Method

In a large non-stick frying pan or preferably a paella tray, add the oil and heat slightly.
Add the chopped vegetables and parsley and lightly saute’.
Add the chorizo and chicken thigh fillets with the paprika, oregano and chilli and cook until browned (approx 5 minutes)
Add the rice, scattered throughout the pan and combine for a few minutes.
Gradually add the stock ensuring that the liquid is absorbed before adding more.
The paella is ready when the chicken is cooked thoroughly and liquid is absorbed and rice starts to stick at the bottom of the pan.

Serve with extra parsley and lemon wedges.