World Cuisine

  • 2 chicken breasts
  • 150 g (5 oz) chorizo
  • 1 litre (1¾ pints) chicken stock
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 150 g (5 oz) green pepper, diced
  • 2 tomatoes, diced
  • 400 g (13 oz) short-grain rice
  • 200 g (7 oz) fresh shelled baby peas
  • 2 pinches of saffron threads
  • pinch of paprika
  • salt and pepper

Dice the chicken breasts and chorizo finely.

Place the stock in a large saucepan and heat gently.

Heat the olive oil in a large paella pan, then cook the garlic until it turns golden. Add the diced pepper then the diced chicken and chorizo. Season and cook gently, turning regularly. Add the diced tomatoes and the rice. Mix well together.

Pour in the stock and the peas, bring to simmering point, then add salt followed by the saffron and paprika. Cover and cook for around 10 minutes. Lower the heat and cook for a further 10 minutes.

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