Paella is a superbly gorgeous Valencian dish that is popular all over Spain. There are so many variations with prawn & seafood versions proving very popular too but I just adore this flavoursome Spicy Chorizo & Chicken combination. This is a very easy one pan rice dish that is packed with amazing flavours and is a real filling comfort food. The magnificent golden colour derived from the saffron & the fabulous fragrant aroma while this is cooking is a real delight. This serves 4 people at 11 Smartpoints (10 Smartpoints on No Count –  11 Propoints or 8 Propoints on the Filling & Healthy plan). I really hope you enjoy this one!

2 Skinless Chicken Fillets diced into small bite size pieces (approx 300g)

120g Chorizo Sausage skin removed & sliced

200g Arborio Rice

1 Red Pepper diced

3/4 Spring Onions Sliced

100g Frozen Peas

1 Clove Garlic Crushed

750ml Boiling Water

1 Chicken Stock Cube

A Pinch of Saffron

1 Tsp Paprika

1 Tbsp Tomato Purée

A Handful of Fresh Flat Leaf Parsley

Salt & Pepper

1 Lemon Quartered  Heat a large lidded pan over a medium heat & spray with spray oil. Add chicken pieces, sliced chorizo and the paprika & fry for approx 5 minutes stirring occasionally. Add the red pepper for a further 2 minutes to soften and then add the spring onions to the pan for 3 minutes. Pop in the crushed garlic for the last minute or so. Stir in the tomato puree and crumble the chicken stock cube over. Add the rice to the pan & stir for 2/3 minutes to coat it with the spices & to begin cooking the rice. Meanwhile soak the saffron in 750ml of boiling water for 5 minutes & then pour over the rice mixture, season well with salt and pepper. Put a lid on the pan & bring to the boil. Reduce the heat and simmer for approximately 20 minutes over a low heat stirring the Paella regularly until the rice has absorbed all the water & is cooked right through (add a drop more water during the cooking time if needed). Add the peas to the pan and cook for a further 5 minutes with the lid on (leave the lid off if there’s still too much liquid). Scatter over the chopped flat leaf parsley & serve with Lemon wedges for squeezing over & Enjoy