Chicken and Chorizo Paella

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1red bell pepper, sliced
• 20 gfrozen peas
• 1onion, finely diced
• salt to taste
• 50 gcanned diced tomatoes
• 70 gdry paella rice (bomba or arborio)
• 1 pinchsaffron threads
• 30 gchorizo (cured spanish sausage), sliced
• 150 gchicken thighs, chopped

Method

1. Heat the olive oil in a wide paella pan or skillet. Fry the sliced chorizo until its red oil renders.
2. Add the chopped chicken thigh to the pan, browning it in the chorizo oil. Move the meat to the edges of the pan.
3. In the center, sauté the finely diced onion and sliced red bell pepper until soft. Stir in the canned diced tomatoes.
4. Stir the dry rice into the pan, coating it in the oils and tomato base.
5. Steep the saffron threads in hot water or chicken stock. Pour this golden liquid over the rice. DO NOT stir the dish from this point forward.
6. Simmer uncovered over medium-low heat until the rice absorbs the liquid and becomes tender. A crust (socarrat) should form on the bottom.
7. Scatter the frozen peas over the top in the last two minutes. Let the paella rest off the heat for five minutes before serving.