Easy Midweek Paella


150g chorizo, sliced into 1/2 cm thick rounds

450g chicken, cut into strips

1 tbsp olive oil

2 onions, finely chopped

1 red pepper, sliced

1 yellow pepper, sliced

3 cloves garlic, crushed

1 1/2 tsp turmeric

1 tsp smoked paprika

1 tsp salt

3 bay leaves

500g paella rice

250ml white wine

1 litre hot stock or water

400g cooked frozen prawns, thawed

100g fresh or frozen peas, thawed

30g fresh parsley, finely chopped

2 lemons, cut into quarters


Serves 6


Place a large shallow pan over a high heat, and add the chorizo slices. Once crisp remove the chorizo to a bowl leaving all of the oils that it released in the pan.  Add the chicken to the pan and coat in the chorizo juices. After about five minutes or so the chicken should be cooked. Remove from the pan and place in the bowl.

Wipe the pan clean if necessary and add one tbsp olive oil and the onion. Lower the heat and sauté the onion until soft. Add the peppers and fry for a further five minutes before finally adding the garlic and cook, stirring for a further two minutes.

Add the turmeric, smoked paprika, salt and rice. Stir to toast the spices and coat everything evenly. Add the bay leaves and increase the heat. Pour over the wine and leave to bubble for a few minutes before adding the hot stock.

Stir for a final time before lowering the heat to the minimum, do not stir but do shake the pan occasionally to move the rice. Leave to simmer gently for 15-20 minutes.

Return the chicken and chorizo to the pan; also add the thawed prawns and peas. Push them down into the paella mix gently with the wooden spoon.

After a further ten minutes the rice should be done and all of the liquid absorbed. Remove the pan from the heat, place a tea towel over the top of the dish for ten minutes or so to allow the rice to finish cooking and become fluffier,

Serve with plenty of fresh lemon wedges.