Create an easy and delicious Paella.
Chicken style liquid stock
Deseeded, coarsely chopped
Ground sweet paprika
Punnet mini roman tomatoes
Fresh coriander springs
Heat paella pan over medium heat. Add olive oil, chorizo, garlic, onion, saffron and paprika, and fry for around 5 minutes, stirring regularly.
Add the capsicum to pan and stir regularly for a further 5 minutes.
Stir through the punnet mini roman tomatoes and add salt and pepper to taste, then add the rice and stir for a couple of minutes so it starts to absorb that lovely flavour.
Pour in the 4 cups of chicken liquid stock gradually, waiting for the liquid to absorb before adding more. Keep stirring regularly from the outside in and from the inside out.
Stir in 1 cup of frozen peas and cook for a further 5 minutes, or until cooked through.
Season further if needed and then scatter fresh coriander sprigs over the paella.
Serve with wedges of fresh lemon.