400g chicken breast, diced

150g chorizo, diced

300g paella rice

1 pepper, chopped

1 onion, chopped

100g frozen peas

950ml hot chicken stock

1 tsp turmeric

1 tsp paprika 

pinch saffron

  • Put a pinch of saffron into the hot stock.
  • Heat a splash of oil in a large frying pan and fry the diced chicken until browned. 
  • Add and fry the chorizo until coloured. 
  • Add the pepper and onion, fry until softened. 
  • Add the paella rice, stir and heat until the rice is opaque. 
  • Remove the saffron from stock and add the liquid to the frying pan. 
  • Stir and leave to simmer for 10 minutes.
  • Add the frozen peas, stir and leave to simmer for a further 10 minutes.
  • Season with freshly ground black pepper and serve.