Cals. Per portion 81.4

Ingredients
1 tbsp olive oil 

½ oz. butter 

4 chicken fillets cut into chunks
8 oz. chorizo sausage sliced 

1 large onion chopped 10 oz. rice
Few strands saffron 

1 litre chicken stock 

1 red pepper deseeded and chopped
1 yellow pepper deseeded and chopped 

2 tsp paprika
2 cloves garlic 

1 cup of frozen peas 

Extra paprika & fresh thyme to garnish

Method
(1) Heat oil and butter in a paella pan or deep frying pan, and fry chicken over a medium-high heat until browned all over. Remove with a slotted spoon and set aside. Fry chorizo for 4/5 minutes and set aside with chicken. When the chorizo is fried it gives of a rich, golden oil which is picked up in the dish.

(2) Fry the onion and garlic in pan juices for 1 minute. Add a little sherry or white wine to de-glaze the pan since it all adds to flavor, before adding rice and saffron and cooking for 1 minute stirring all the time. Add the stock, season with salt and freshly ground black pepper and simmer for 20 minutes, stirring frequently.

(3) Return the chicken and chorizo to pan and add peppers, peas and paprika. Simmer gently for 10/15 minutes until chicken is cooked through and rice is tender and all liquid has been absorbed. Adjust seasoning to taste then sprinkle with a little more paprika and garnish with fresh thyme (optional).