Easy Paella

• 1 None spicy chorizo sausage, sliced
• 1 tbsp olive oil
• 1 None red pepper, seeded and sliced
• 1 None yellow pepper, seeded and sliced
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 3 cups cold cooked long-grain or arborio rice
• 1 cup white wine
• 1 cup chicken stock
• Pinch None saffron threads, soaked in 2 tbsp hot water
• 12 oz fresh or frozen squid bodies, sliced into rings
• 2 cups shredded cooked chicken
• None None Chopped fresh parsley, to serve
• None None Lemon, to serve

1. Heat a large skillet on high heat. Fry chorizo for 3-5 mins, until beginning to brown. Set aside.
2. Heat oil in same pan on medium heat. Saute peppers, onion and garlic for 2-3 mins, until tender.
3. Add rice, wine, stock and saffron mixture and stir to combine. Season. Bring to a boil. Reduce heat to medium-low; simmer for 5-10 mins, stirring occasionally, until most of the liquid has evaporated.
4. Add seafood, chicken and chorizo. Cover and reduce heat to low. Cook, stirring occasionally, for 5 mins. Sprinkle with parsley and serve with lemon.

chorizo sausage, olive oil, red pepper, yellow pepper, onion, clove garlic, cold cooked, white wine, chicken stock, saffron threads, bodies, chicken, fresh parsley, lemon

Taken from recipes-plus.com/api/v2.0/recipes/24686 (may not work)