Although this is far from an authentic Spanish paella, it is a delicious weeknight alternative ready in under 25 minutes. Chicken, chorizo and creamy arborio rice come together to make this colourful signature dish packed with flavour. One pot is all you need, and the method is so simple.
Heat the olive oil in a large, heavy-based pan on high heat. Add onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
Add the capsicum, and cook for a further 5 minutes.
Add frozen peas, place the lid back on and cook for a further 5 minutes.
Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required, as the chorizo and stock will already be salty).
Top with parsley and serve with lemon wedges.
Notes
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat on the stove or in the microwave. Not suitable to freeze.
Author:Nicole
Prep Time:5 mins
Cook Time:20 mins
Did you make this recipe? Let me know what you thought! Cancel reply