Chorizo And Chicken Paella

• 1/4 cup olive oil
• 10.5 oz chicken breast, cubed
• 2 links smoked chorizo, sliced
• 1 None onion, finely chopped
• 2 cloves garlic, minced
• 3.5 oz medium-grain rice
• 1 None red pepper, seeded, sliced
• 10 threads saffron, soaked
• 3 cups chicken stock
• 5 oz frozen peas
• None None fresh parsley and lemon wedges, to serve

1. Heat oil in a large paella pan over high heat. Saute chicken and chorizo for 3-4 mins, until chicken is browned all over. Remove chicken and chorizo from pan and set aside.
2. Reduce heat to medium. Add onion and garlic and saute for 3-4 mins, until onion is tender. Add rice, pepper and saffron. Cook, stirring, for 2-3 mins, until rice is translucent. Return chicken and chorizo to pan along with stock. Bring to a boil then reduce heat to low and simmer, without stirring, for 15-20 mins, until liquid is almost absorbed and rice is tender. Add peas and cook, covered, for another 5 mins.
3. Serve paella sprinkled with chopped parsley and lemon wedges on the side.

olive oil, chicken, chorizo, onion, garlic, rice, red pepper, threads saffron, chicken stock, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34354 (may not work)