One Pan Chicken & Chorizo Paella Style with Cherry Tomatoes, Peas & Lemon

Prepare Ingredients:

Thinly slice the chorizo and medium dice onion. Peel and mince garlic. Cut tomatoes in half. Pick parsley leaves (discarding stems) and finely chop. Zest lemon and cut into wedges. De-seed capsicum and medium dice. Pat chicken dry on paper towel and cut into bite size pieces.

Cook Aromatics:

Heat olive oil in frying pan over a medium heat. Cook the chorizo and chicken for about 2 minutes or until golden. Add the onion, garlic, capsicum and smoked paprika. Cook, stirring, for 2 minutes or until fragrant.

Add Rice:

Add the rice to the frying pan and continue to stir for about 1 minute or until coated in the delicious aromatic flavours.

Add Stock & Tomatoes:

Stir in the cherry tomatoes, stock concentrate and 3 cups water. Bring to the boil. Reduce the heat to low and simmer, for about 15-20 minutes or until the rice is tender and the water has been absorbed.

Finish Rice:

Add the peas and lemon zest (to taste) in the final 5 minutes of cooking. Taste and season with salt and pepper.