Weekly recipes coming from your favourite kitchen.

This week, Mr Pickard (Chef Manager) shows you how to make an authentic chicken and chorizo paella, which will conjure up memories of sunny Spain!

We would love to see your creations, send your photos to [email protected].

Ingredients

Serves 4 people

1/2 tbsp olive oil

200g chopped onion

2 tsp garlic puree

2 tsp paprika

250g paella rice (this can be substituted with short-grain arborio rice)

1/2 tsp saffron

800 ml hot chicken stock made with 1/2 chicken stock cube)

300g frozen garden peas

100g chorizo roughly chopped

400g chicken fillets cubed

1 tbsp chopped parsley 

Method

Step 1

Heat the olive oil in a large, deep frying pan over a medium/high heat add the chopped onion and stir frequently until the onion softens and becomes translucent (about 12 minutes), add the garlic and the paprika and cook for a further minute

Step 2

Stir through the rice, add the saffron and the chicken stock, bring to the boil and then reduce the heat to a simmer, cover and let simmer for 15 minutes until the rice is slightly under cooked. Add the peas and then carry on cooking until the rice is cooked (about 3 minutes) the stock should be absorbed in the rice.

Step 3

Heat another frying pan over a medium heat, add the chorizo and cook until golden brown all over then remove with a slotted spoon so to keep the oil from the chorizo in the pan. set the chorizo to the side and add the chicken to the frying pan and cook thoroughly for about 10 minutes until golden brown and cooked through. Add the chorizo, chicken and parsley to the rice mixture, stir though and serve.

Serving suggestion of lemon wedges and soft-boiled eggs quartered.