organic dry white wine
organic chicken thigh fillets
boneless, skinless, roughly chopped
organic red onion
clove organic garlic
organic red capsicum
seeded and diced
organic cherry tomatoes
organic chicken stock
salt and pepper
Mix the wine and saffron threads together and put aside.
Heat a large paella pan (or similar) over medium to high heat.
Add chorizo and cook until browned. Remove to a plate.
Do the same with the chicken thighs. Cook until browned and remove to a plate.
If there is fat in the pan, use that, otherwise add olive oil.
Reduce heat to medium.
Add onion, and garlic to the pan until they soften.
Then, add the red capsicum, carrot, tomatoes and smoked paprika. Cook until softened.
Add the rice to the pan and stir in well.
Season with salt and pepper.
Pour the wine and saffron mixture in and bring to the boil.
Return the chorizo and chicken to the pan and add the chicken stock.
When it starts to simmer, turn the heat down to low and cook for another half an hour.
Add the frozen peas to the pan and cook for a further half an hour.
Serve with parsley and lemons. Enjoy!