Spanish Inspired Chorizo and chicken Paella

Spanish Inspired Chorizo Paella

Serves: 2

Ingredients

• 25 slices ring chorizo

• 1 chicken breast, diced

• 1 tbsp olive oil

• 1 red pepper, cut into slices

• 1 small red onion. finely diced

• 150g uncooked paella rice ( I used bulgar pearls but it works nowhere near as well)

• 120ml hot water combined with a large pinch of saffron

• 120ml hot water mixed with 1 chicken stock pot

• 240ml white wine, plus more

• 3 cloves garlic

• 4-6 sprigs thyme, leaves removed

• 1 tbsp dried oregano, plus more to taste

• 2 tsp chilli flakes

• 1 tsp smoked paprika

• something )

• 2 tbsp fennel seeds, optional ( not traditional at all but I find it adds an extra

• 2 handfuls rocket, to serve

• black pepper, to season

Method

- In a large and deep-set saucepan with a lid, heat the olive oil. Once hot, add the chorizo. Cover and stir every so often.

- Once starting to crisp and the oils are released, add in the peppers and onions. Stir everything together and cover. Repeat this until everything is cooked nicely together and the veg is softened.

- Pour in the rice and fry until the grains become translucent. Stir in the thyme, garlic, chilli flakes, oregano and paprika. Season generously with black pepper.

- Then add in the wine, saffron-water mix and the stock mix. stir everything together.

- Now it's simply a case of cooking, covering, stirring and reducing until the rice is cooked to your liking. If the paella needs more liquid, simply add more water or wine for a richer dish ( I used almost 3/4 bottle of wine, but don't worry! All the alcohol gets burned off and only the rich taste and depth is left).

- Sprinkle 1 tbsp of fennel seeds (optional) and some rocket on top before serving.