Ingredients

• 1 x 1.5kg chicken, cut into 8 pieces
• 1 tbs olive oil
• 200g dried chorizo, sliced
• 1 onion, chopped
• 2 cups (400g) Calasparra rice or medium-grain rice
• 2 tomatoes, seeds removed, chopped
• 3 garlic cloves, chopped
• 2 tsp smoked paprika (pimenton)
• Pinch saffron threads, soaked in 1/4 cup (60ml) water for 20 minutes
• 3 cups (750ml) chicken stock
• 3/4 cup (165ml) white wine
• 1/2 cup (60g) frozen peas, defrosted
• 1/2 cup (100g) store-bought roasted capsicum, sliced
• Chopped flat-leaf parsley
• Lemon wedges (optional), to serve

Method

1. Pat chicken dry with paper towel and season with sea salt and freshly ground black pepper.
2. Heat oil in a large paella pan or frypan over medium-high heat.
3. Cook chicken, in 2 batches, skin-side down first, for 4 minutes or until browned. Turn over and cook for a further 1 minute. Remove from pan and set aside.
4. Add chorizo and onion to pan and cook, stirring occasionally, for 2-3 minutes or until golden. Add rice and stir to coat well. Add tomato, garlic, paprika, saffron mixture, stock and wine, and stir to combine. Return chicken to pan and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until liquid is almost evaporated and chicken just cooked through.
5. Stir in peas and capsicum, remove from heat, then cover with a lid and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges, if using. Serves 4.

From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.