Quick and easy paella
Ingredients
1 onion finely chopped
3 decent sized garlic gloves, crushed
1 red pepper and 1 yellow pepper cut into strips
Half a chorizo ring, chopped into 1cm chunks
2 chicken breasts or 3-4 chicken thighs chopped into bite sized pieces
A large cup of basmati rice
A couple of pints of chicken stock
A large pinch of saffron
A cup of peas
Method
Slowly sweat the onion until it's translucent.
Add the garlic and cook for a minute or two, but don't let it brown.
Add the chorizo and cook until the oil starts to come out of the sausage and colours the pan.
At that stage add the chicken and cook for 10 mins or so until it's cooked through.
Add the peppers for a couple of minutes. You don't want them to be too soggy so they don't need cooking for too long.
Add the rice, 3/4 of the stock and the saffron. Season.
Stir whilst the rice soaks up the liquid. If you need more to cook the rice properly, add a little at a time.
When the rice is almost done, add the peas and keep on the heat for another few minutes.
When the rice is done, take off the heat and pop a clean tea towel over the top of the pan. The towel soaks up the steam and finishes off the cooking.
Serve!
