Serves 4
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  1. Heat the oil in a large paella pan or frying pan over a medium-high heat. Brown the chicken on all sides. Add the chorizo, onion, garlic, turmeric and paprika and cook for two minutes.
  2. Add the rice and stock. Bring to the boil and season, then turn the heat to medium. Cook, covered, for 15 minutes.
  3. Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is completely cooked and the rice has absorbed all of the liquid. Squeeze over some lemon juice and serve.

Nutrition Facts

Per serving: 675kcals, 27.3g fat (7.7g saturated), 61.5g carbs, 8.5g sugars, 44.2g protein, 5.5g fibre, 0.995g sodium

Add some cooked prawns for the final 3-4 minutes, if you like, or use these to replace the chicken.