Chicken & chorizo paella

SERVES 6

1-2 tbsp oil

3- 4 chicken breasts

1 chorizo sausage, sliced into 3mm

(¼ in) thick slices

1 large onion, finely chopped 3 garlic cloves, crushed

2 red peppers, seeds removed,

sliced

2- 3 red chillies, seeds removed,

chopped

750ml (1¼ pt) chicken stock

1 pack of Cottage Delight Smoked

Paprika & Saffron Paella

Preheat the oven to 180°C/Gas Mark 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. Remove the chicken from the pan and set aside.

Fry the chorizo in the pan until crisp. They will release their juices into the pan, which adds flavour to the dish. Add the onion to the pan and cook gently until soft, then add the garlic and fry for a further 2- 3 minutes. Add the red peppers and chillies and cook for another 2- 3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20-25 minutes until the chicken is tender.

Add the Smoked Paprika & Saffron Paella to the pan, cover with the lid and put into the oven, cooking for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time.