UK Independent

Ingredients

300 g paella rice

2 chicken breasts

800 ml chicken stock

200 g frozen peas, defrosted

1 large onion

3 tbsp olive oil

200 g chorizo sausage

200 g king prawns (with shell on if possible)

2 garlic cloves, minced

1 tsp sweet paprika

1 tsp hot paprika

4 chopped tomatoes

100ml white wine

1 lemon, cut into wedges

Method

Cut the chicken breasts into small pieces.

Finely chop the onion. Cut the chorizo into thick slices and cube the tomatoes. 

Heat the oil in a large pan. Add the chicken breast pieces and brown them from all sides over a medium heat.

Take the chicken out of the pan. 

Put the onion and chorizo into the pan and cook until the onions are soft.

Add the minced garlic and paprika and stir into the mix. 

Add the chopped tomatoes and cook for around 5 minutes.

Add the rice and stir into the mix. Heat the mix and add the wine. 

Bring to a boil and simmer until the wine has been soaked up. Put the cooked chicken back into the pan and mix.

Add the stock, bring back to a boil. 

Turn the heat down and simmer uncovered until all the stock is absorbed. 

Add the peas and stir them into the rice. 

Put the prawns on top. 

Cover the pan and cook on a low heat until the rice is softened. Cut the lemon into wedges for decorating just before serving.

Serve with a glass of chilled wine.

Recipe from ao.com/life