Spanish Chicken & Chorizo Paella

Boil a kettle 

De-link and cut the mini chorizo in half

Cut each chicken thigh into bite-size pieces 

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-low heat

Once hot, add the chorizo and cook for 1 min, then add the chicken and cook for 1 min further 

Meanwhile, deseed the pepper[s] (scrape the seeds out with a teaspoon) and cut into thin strips

Add the pepper to the pan and continue to cook for approx. 3-4 min

Meanwhile, peel and finely chop (or grate) the garlic

Chop the olives roughly

Dissolve the stock cube[s] with 350ml [700ml] boiled water 

Add the rice, garlic and smoked paprika to the pan and stir briefly to coat the rice in the oil and spice

Stir in the stock and olives, bring to the boil over a high heat and once boiling, reduce the heat to very low, cover with a lid and cook for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, chop the parsley finely, including the stalks

Cut the orange[s] in half

Take some time to chill (or wash up!) until the rice is cooked and then move on to the next step 

Once the rice is cooked, add half the chopped parsley and the juice of half the orange[s] to the pan

Stir gently and taste for seasoning, adding more salt and pepper if needed