METHOD
In a paella pan or large based frypan, saute the chicken, chorizo, onion and crushed garlic in frylight until lightly browned. Add the peppers and saffron, and fry lightly,
Add the rice, and stir around until any liquid is absorbed, and the rice is coated in the juices.
Add the stock, season with salt and black peper to taste, stir around well, and bring to the boil, then sprinkle a handful of peas on top.
Simmer gently for about 20 minutes, until the stock has evaporated, and resist the temptation to stir, or it will end up like pudding!
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