Chorizo And Chicken Paella Boxes

• 10 None saffron threads
• 1/4 cup olive oil
• 12 oz boneless skinless chicken breasts, chopped
• 2 None smoked chorizo sausage, sliced
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups medium grain rice
• 1 None red pepper, seeded and sliced
• 3 cups chicken stock
• 1 cup frozen peas
• None None Chopped parsley, lemon wedges, to serve

1. Soak saffron in 2 tbsp of warm water for about 15 mins.
2. Heat oil in a large, deep, heavy-bottomed skillet on high heat. Saute chicken and chorizo for 3-4 mins, until chicken is browned all over. Remove from pan and set aside. Reduce heat to medium. Saute onion and garlic in same pan for 3-4 mins, until onion is tender. Add rice, red pepper and saffron threads and liquid. Cook, stirring, 2-3 mins, until rice grains are translucent.
3. Return chicken and chorizo to pan with stock. Bring to a boil. Reduce heat to low. Simmer, without stirring, for 15-20 mins, until liquid is almost absorbed and rice is tender. Add peas and cook, covered, a further 5 mins.
4. Serve paella in individual boxes or cups. Sprinkle with parsley and accompany with lemon wedges.

threads, olive oil, chicken breasts, sausage, onion, garlic, grain rice, red pepper, chicken stock, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32086 (may not work)