Give your chicken and rice preparation a summery twist with this traditional Spanish recipe.
Paella is one of those star dishes that tastes like a sunny vacation – perfect for brightening up your lunch breaks at the office, right?

Made with spicy chorizo, smoky paprika, sweet tomatoes and tangy lime, it’s a delicious combination of rich flavors that will keep you full all day long. You can also share it with friends on a summer evening.

Ingredients
– 100g chorizo
– 500g skinless chicken thighs
– Salt and pepper as desired
– 1 onion (chopped)
– 1 teaspoon of turmeric
– 1 teaspoon paprika
– 2 garlic cloves (minced)
– 1 red bell pepper (cut into slices)
– 225g paella rice
– 400ml chicken stock
– 4 tomatoes (cut into pieces)
– 100g peas

Method
1- First add the chorizo ​​pieces to a large nonstick skillet and cook for a few minutes until the sides start to brown and the oils are released. Then remove them and set them aside for later.
2- Add the chicken thighs to the skillet and cook them in the natural oils of the chorizo. Season with salt and pepper and cook until each side is browned and no pink remains. Remove them from the pan and set them aside.
3- Then add the chopped onion and fry for a few minutes until soft. Then add the turmeric, paprika, garlic and red pepper, stirring well to coat everything in the spices.
4- After a few minutes, add the paella rice and mix. Then pour in the chicken broth and the chopped tomatoes and mix everything together until evenly combined.
5- Return the chorizo ​​pieces to the pan and mix them together, then add the chicken thighs. Cover the pot with a lid and simmer for 15 minutes to allow the rice to cook and absorb the liquid.
6- Finally add the peas, mix them and leave to heat for a few minutes before removing from the heat. Serve with plenty of lemon and lime wedges and a garnish of fresh parsley.