CHICKEN AND CHORIZO PAELLA

3 tbsp olive oil
4 chicken thighs
½ tsp Spanish paprika
50g chorizo, chopped
1 onion
1 red pepper
1 green pepper
3 cloves garlic, crushed
pinch of saffron
4 tomatoes, diced
salt and pepper
250g paella rice
Optional: 100ml white wine
800ml vegetable stock
1 tbsp tomato puree
salt and pepper
optional:  handful frozen peas
optional: 100g jarred artichokes
1 lemon, cut into wedges
handful chopped flat leaf parsley

– Chop the chicken into small pieces and season with salt and pepper and paprika.  Place the olive oil in a pan over a medium heat and cook the chicken and chorizo for 5 minutes.  Remove from the pan and set aside.
– Add the onions and peppers and cook for 10 minutes until soft.  Add the garlic, saffron and tomatoes and cook for another 10 minutes.
– Add the rice and stir well so that it is coated with the oil and vegetables. Note that the paella can be made ahead to this stage.
– Pour in the white wine and simmer for a couple of minutes, then add the stock, tomato puree, peas (if you are using them) and half of the chopped parsley.  Season well with salt and pepper and stir until well combined.
– Scatter over the chicken and chorizo (and artichokes if you are using them) and push them down into the rice
– From now on do not stir the rice – just simmer it gently, shaking the pan occasionally to stop it sticking.  The rice will almost be cooked when it rises above the stock – keep tasting it until it is cooked through but still has a slight bite.
– Remove from the heat and cover with a lid and allow to rest for 5 minutes.
– Top with chopped fresh parsley and lemon wedges and serve with a green salad

VEGETARIAN PAELLA

3 tbsp olive oil
1 onion, chopped
1 red pepper
1 green pepper
3 cloves garlic, crushed
1 ½ tsp Spanish pinemton paprika
pinch of saffron
1 courgette, diced
4 tomatoes, diced
optional: handful green beans, diced
salt and pepper
250g paella rice
Optional: 100ml white wine
800ml vegetable stock
1 tbsp tomato puree
salt and pepper
optional:  handful frozen peas
optional: 100g jarred artichokes
1 lemon, cut into wedges
handful chopped flat leaf parsley

– Place the oil in large frying pan over a low heat.  Add the onions and peppers and cook for 10 minutes until soft.  Add the garlic, paprika, saffron, courgette, tomatoes and green beans and cook for another 10 minutes.
– Add the rice and stir well so that it is coated with the oil and vegetables. Note that the paella can be made ahead to this stage.
– Pour in the white wine and simmer for a couple of minutes, then add the stock, tomato puree, peas (if you are using them) and half of the chopped parsley.  Season well with salt and pepper and stir until well combined.
– If you are using them, scatter over the artichokes and push them down into the rice
– From now on do not stir the rice – just simmer it gently, shaking the pan occasionally to stop it sticking.  The rice will almost be cooked when it rises above the stock – keep tasting it until it is cooked through but still has a slight bite.
– Remove from the heat and cover with a lid and allow to rest for 5 minutes.
– Top with chopped fresh parsley and lemon wedges and serve with a green salad