Will fill your kitchen with the most mouthwatering aromas while it cooks, and your mouth with dancing, contrasting flavours when you eat it. Feeds a hungry 2
- 2 chicken thigh fillets, cut into small pieces
- 1 chorizo sausage, cut into small pieces
- 1 onion, chopped
- 1 red pepper, chopped
- 1 tbsp garlic oil
- Pinch of chilli flakes
- Pinch of saffron
- 2 tsp paprika
- Handful of frozen peas
- Handful of chopped fresh parsley
- 150g paella rice
- 500ml chicken stock
- Lemon
- Heat the garlic oil in a deep frying pan and fry the chorizo until it starts to release its oil
- Add the chicken and brown in the russet-red oil
- Remove the meat from the pan and add the onion and red pepper
- Cook until softened then add the rice to the pan and stir it into the oil and veg
- Turn the heat up, add stock and spices
- Bring to the boil and simmer for 10 mins
- Stir the meat through the rice and cook for a further 10 mins
- Turn the heat off, add the peas, parsley and a squeeze of lemon
- Cover the pan and leave to rest for a final 5 mins. Serve immediately
Sophie cooks 