One-pan THURSDAYS

Cooking doesn’t get easier than this – a tasty meal on the table in just one dish

Chicken and chorizo paella

A few cheat’s ingredients takes the hard work out of making paella. Serves 6 ✢ Ready in 45 mins, plus optional resting

4 chicken breasts, cut into chunks 1tbsp chicken seasoning

3tbsp olive oil

2 red onions, chopped

2 garlic cloves, crushed 225g chorizo, sliced

Juice of 1 lemon

2 red peppers, deseeded cut into chunks

2 x 175g packets saffron risotto rice (we used Riso Gallo Perfetto)

1tsp sun-dried tomato paste

3tbsp chives, chopped

1 Sprinkle the chicken with freshly ground black pepper and the seasoning and leave to develop, if you have time. When ready to cook, heat the oil in a large flameproof pan and fry the chicken for 5 mins to lightly brown.

2 Add the onions and cook for a few mins to soften. Stir in garlic and chorizo and cook for 2 mins.

3 Add the lemon juice, peppers, risotto rice, 900ml water and the tomato paste. Stir, cover and simmer for 10-15 mins, until rice is tender and all the water has been absorbed. Sprinkle with chives to serve.

Per Serving: 473 cals, 16g fat, 5g sat fat, 43g carbs >>