Easy Peasy Chicken Paella

This is simple version of the classic paella. Very hearty and full of flavour, this is a fantastic family dish.

Ingredients
2 teaspoons smoked paprika
2 teaspoons ground turmeric
6 chicken thighs on the bone, skin on, trimmed
2 tablespoons olive oil
250g chorizo sausages, roughly chopped
1 large brown onion, finely chopped
3 garlic cloves, crushed
3 1/2 cups Gravox Chicken Stock
2 cups arborio rice
400g can diced tomatoes
3/4 cup frozen peas

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.