BY ANASTASIA CHOO

Ingredients

• Olive oil
• 12 chicken thighs and drumsticks
• 2 red peppers, sliced
• 200g chorizo, cut into small chunks
• 1 large onion, roughly chopped
• 4 cloves of garlic, crushed
• 2 tbsp hot smoked paprika
• 1 tsp chilli flakes
• 3 litres chicken stock
• 375g paella rice
• Flat leaf parsley chopped to make 2 tbsp
• 1 lemon, halved

Method

• Heat oven to 180C/fan 160C/Gas4.
• Heat 4tbsp olive oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken and drain on kitchen paper.
• Add the chorizo, onions, peppers, and garlic to the same pan cooking until the peppers and onion start to soften.
• Add the paprika and chili stirring for another minute then add the chicken stock.
• Place the chicken pieces back in the pan, bring the stock to simmer and cook, covered over a gentle heat for 15minutes.
• Transfer the contents of the pan into a roasting tin and pour the rice around the chicken.
• Place in oven and cook for 20-25minutes or until the stock has been absorbed and the top is golden
• Cover the tray with foil and leave to sit for 5 minutes
• Remove from the oven, scatter with parsley and squeeze lemon juice over before serving. (NB can substitute the parsley for chopped spring onions)