What she’d tell you
Once the rice goes in, you do not touch it again. Not once. The crust that forms on the bottom is the point of the whole dish and stirring destroys it.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Brown the chicken pieces in the oil in a wide shallow pan, 6 minutes, then set aside.
Fry the sliced chorizo until it releases its red oil, then lift it out and leave the oil behind.
Soften the diced onion and peppers in it for 6 minutes, then add the garlic, paprika and tomatoes and cook 3 minutes.
Stir the rice through until every grain is coated, then pour in the hot broth with the saffron and the salt and return the chicken and chorizo.
Simmer without stirring, uncovered, for 18 minutes.
Scatter the peas over, turn the heat up for the last 2 minutes until you can hear it crackling underneath, then take it off and cover with a cloth for 5 minutes.
Serve with lemon wedges, straight from the pan.
If you haven’t got it
Paella Rice
arborio at a push: never long grain, which will not absorb enough
Saffron
leave it out and add an extra teaspoon of smoked paprika; it is expensive and this is still good without it
Keeping it
Two days in the fridge.
A covered pan with a splash of broth over low heat.
