Paella

What you need:
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1 tbsp olive oil
12oz chicken thigh fillets, cut into 8 pieces
6oz chorizo
1 small brown onion, diced
1 small red bell pepper, roughly diced
2 cups shredded spinach (optional)
2 garlic cloves, minced
1 can crushed tomato (14oz)
1 1/2 cups chicken stock/broth
1/3 cup frozen peas
1 tsp paprika
1 cup spanish calasparra rice
1 1/2 tbsp parsley, finely chopped
salt and pepper
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How you make it:
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Cut chorizo into quarters vertically, then slice into 1/3" pieces
Season chicken with salt and pepper.
Heat olive oil in pan over high heat. Add chicken and sear each side until golden brown, but not cooked through. It will finish cooking with the rice. Remove chicken from the apn onto a plate and set aside.
Place garlic, onion and chorizo in pan. The chorizo will release oil so you don't need extra oil. Stir and cook for 1 minutes until the chorizo starts to brown.
Add the bell pepper, then stir and cook for 1 minute until chorizo is dark golden brown.
Add rice and stir until coated with oil.
Add chicken stock, tinned tomato, spinach, half the peas and paprika. Stir gently to mix, bring to simmer then turn down heat to medium high so the stock remains at a gentle simmer.
Place the chicken into the pan, mostly submerged.
Cook, without stirring, for 10 minutes. Then scatter the remaining peas over the top and continue cooking for a further 5 minutes until most of the liquid is absorbed and the rice is cooked but it should still be slightly firm.
Remove from heat and let stand for 5 minutes. Any residual liquid will be absorbed while it is resting.
Scatter with parsley and serve.