Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion, roughly chopped
- 150grams chorizo sausage, diced
- 2 cloves garlic, finely chopped
- 1 red capsicum, cored, deseeded and diced
- 1 orange capsicum, cored, deseeded and diced
- 4 tomatoes, diced
- 200grams white long-grain rice
- 1 large pinch smoked paprika
- 1 large pinch saffron threads
- 125-200grams cooked chicken, diced
- 2 1/3 cup chicken stock
- 100grams frozen peas
- 75grams marinated mixed olives
- 3tablespoons parsley, chopped (to garnish)
- 1 lemon , wedges (to serve)
Method
Step 1 of 2
Heat the oil in a large frying pan, add the onion and chorizo and fry, stirring, until the onion is pale golden. Stir in the garlic, capsicums and tomatoes and cook for 2-3 minutes until just softened.
Step 2 of 2
Stir in the rice, then mix in the paprika, saffron, chicken and about half the stock. Bring to the boil, stirring, then cover, reduce the heat and simmer for about 20 minutes until the rice is tender, adding the remaining stock if necessary. Stir in the peas and olives and cook until the peas are tender. Serve scattered with the parsley, if liked, and lemon wedges for squeezing over.
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