Traditional Spanish Paella Recipe

Instructions

1. Heat the oil in a large wide pan or casserole. Brown the chicken thighs over a medium heat for 15 minutes, turning occasionally, until deeply golden and half-cooked through. Remove the chicken thighs to a plate then add the chorizo, peppers and onion to the pan and fry for about 3 minutes, stirring occasionally.
2. Stir in the rice and fry for a further minute. Mix the sachet contents with the water, stir into the pan and bring to the boil
3. Return the chicken to the pan, add King prawns. Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed, the chicken is cooked through and the rice is tender. Stir in peas, cook for a further few mins.
4. Delicious served with lemon wedges.