Method

Heat 2 tablespoons of olive oil in a paella or frying pan over medium heat. Add the onion and cook until softened, about 3 minutes.

Add the garlic and chorizo and cook for a further 3-4 minutes. Add the chicken pieces and cook, stirring until browned.

Once chicken has begun to brown add paprika and capsicum and cook until soft. Stir in the rice and cook until the ends begin to go transparent.

Add the hot chicken stock, mixing to combine the ingredients, increase the heat to medium-high and season. Bring to a simmer and once the liquid has started to reduce add the cherry tomatoes.

Lower the heat and continue to cook, stirring infrequently until rice is tender to the bite (about 15 minutes). Remove from the heat and cover with tea towels. Set aside to steam for 10 minutes.

Garnish with the olives, lemon wedges and parsley. Serve hot.

Ingredients

for the paella:

3 tablespoons Olive Oil

1 Brown Onion peeled and finely chopped

2 Garlic Cloves peeled and finely sliced

2 Palcarsa Chorizo sliced 1 cm thick

450 g Boneless Chicken Thighs each thigh cut into quarters

4 g Smoked Paprika

4 Mixed Capsicums cored, deseeded and sliced finely

300 g Arborio rice

25 g Chicken Stock Concentrate mixed with 500ml boiling water

1 Metelliana cherry tomatoes

to serve: 

1 Mixed Olives

1 Lemon cut into wedges

10 g Parsley roughly chopped

Salt and Pepper to taste