Chicken Paella
2 tsp smoked paprika
2 tsp ground turmeric
6 chicken thighs on the bone
2 tbsp olive oil
250g chorizo sausages, chopped
1 large onion, finely chopped
3 garlic cloves, chopped
3 ½ cups chicken stock
2 cups Arborio rice
400g can diced tomatoes
3/4 cup frozen peas
Lemon wedges for garnish
Mix paprika and one tsp. of turmeric together, rub the mixture into the chicken. Heat 1 tbsp of oil in a large pan over medium high heat then add sausages, onions and garlic. Stir occasionally until it is light golden then transfer to a bowl. Add the rest of the oil into the pan, cook chicken until its golden brown. Turn chicken skin side up then add 1 cup of chicken stock to the pan, reduce the heat to medium. Cover and cook until all liquid almost gone. Mix the restock with the remaining turmeric then add to the pan. Add rice and tomatoes cook until liquid almost gone then add peas and sausages mixture and remaining 1/2 cup of stock then let its simmer for 5 minutes or until all the chicken stock is just absorbed. Serve with lemon wedges.
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