Spanish Paella

Ingredients

3 Chorizo sausages, sliced

2 chicken breasts, sliced

1 onion, finely chopped

1 clove of garlic

1 tbsp oil

1 red capsicum, sliced

410 can tomatoes, chopped

1 tsp Spanish paprika

2 cups Arborio rice

1 litre stock

1 cup frozen vegies, e.g. peas and corn


Method

• Brown Chorizo, remove from pan, brown chicken, remove from pan.
• In remaining oil, cook onion, garlic, capsicum and paprika until vegetables have softened.
• Add tomatoes, stir well and cook for 5 minutes. 
• Add rice and 60% of the stock, and stir once to combine.  Cook over medium heat without stirring for 5-7 minutes.
• Return chicken and chorizo to the pan and remaining stock and frozen vegetables.
• Cook for a further 7-10 minutes or until rice is cooked and stock almost absorbed.

# Variation, Add seafood instead of chorizo