Ingredients (serves 6)

• 2 teaspoons smoked paprika
• 2 teaspoons ground turmeric
• 6 chicken thighs on the bone, skin on, trimmed (chicken breast would be nicer, or otherwise roast/bbq chicken shredded would work)
• 2 tablespoons olive oil
• 250g chorizo sausages, roughly chopped
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3 1/2 cups chicken stock
• 2 cups arborio rice
• 400g can diced tomatoes
• 3/4 cup frozen peas
• lemon wedges, to serve

Method

1. Combine paprika and 1 teaspoon of turmeric in a bowl. Sprinkle spice mixture over both sides of the chicken. Using your fingertips, rub spices into the chicken.
2. Heat 1 tablespoon of oil in a 26cm (base) paella pan or a large, deep frying pan over medium-high heat. Add chorizo, onion and garlic. Cook, stirring occasionally, for 4 minutes or until chorizo is light golden. Transfer to a bowl.
3. Add remaining oil to the pan. Cook chicken, skin side down, for 4 minutes or until golden. Turn over and cook for a further 3 minutes. Turn chicken skin side up. Add 1 cup of stock to the pan. Reduce heat to medium. Cover and cook for 8 minutes. Remove the lid. Boil gently, uncovered, for 10 minutes or until almost all liquid has evaporated.
4. Combine 2 cups of remaining stock and remaining turmeric in a jug. Add rice, tomatoes and stock mixture to pan. Stir to combine. Return to a simmer. Cook, uncovered, stirring occasionally, for 15 minutes or until almost all liquid is absorbed.
5. Add peas, chorizo mixture and remaining 1/2 cup of stock. Simmer for 5 minutes or until stock is just absorbed. Season with salt and pepper. Serve with lemon wedges.