Easy Spanish Paella

What better way to kick off the month of Spanish recipes than with a classic Paella. I'm not a fan of seafood, but if it's in spanish food, then I'll eat it till the cows come home!

Ingredients
1/4 teaspoon saffron threads
1 tablespoon boiling water
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, cubed
2 (170g each) chorizo sausages, thickly sliced
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons sweet paprika
4 medium tomatoes, chopped
1 1/2 cups medium-grain white rice
4 cups chicken stock
12 large green prawns, peeled (tails intact), deveined
1 cup frozen peas
lemon wedges, to serve

Method
1. Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.

2. Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.

3. Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.

4. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.

5. Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

Enjoy!