Chicken and Chorizo Paella

• 2 clove garlic
• 1 large onion
• 1 large carrot
• 15 grams flat leaf parsley
• 70 grams chorizo
• 2 skinless, boneless chicken thighs
• 1 olive oil, extra virgin
• 1 tbsp paprika
• 1 dozen threads of saffron
• 1 red capsicum
• 1 tbsp tomato paste
• 1 cube chicken stock
• 300 grams paella rice
• 100 grams frozen peas
• 200 grams peeled prawns
• 1 lemon

1. Peel and finely slice garlic
2. Roughly chop onion and carrot
3. Finely chop parsley
4. Roughly chop chicken and chorizo
5. Deseed and chop capsicum
6. In an oven-safe pan on medium heat, fry garlic, onion, carrot, chorizo, chicken and paprika in olive oil.
7. Season with salt and pepper
8. Add capsicum to pan for a short span
9. Stir through tomato paste and stock cube.
10. Stir through rice until it is coated with flavour
11. Pour in 750ml of boiling water, and add saffron with a pinch of salt
12. Cover and bring to the boil, then reduce to a simmer for 15mins, stirring regularly from the outside to center
13. Stir through prawns and peas, cover, and cook until hot all the way through.
14. Add additional seasoning to taste, scatter parsley leaves and serve with lemon wedges.

clove garlic, onion, carrot, flat leaf parsley, chorizo, skinless, olive oil, paprika, threads of saffron, red capsicum, tomato, chicken stock, paella rice, frozen peas, prawns, lemon

Taken from cookpad.com/us/recipes/365674-chicken-and-chorizo-paella (may not work)