By Nicole Abou-abdallah, Epigram Food Online Editor

This easy, one-pot recipe will have you dancing the Flamenco after your first bite! Minimal washing up and a filling dish is a match made in heaven.

Time to cook: 50 mins
Serves: 4

What you will need:

• 2 table spoons olive oil
• 1 large onion
• 3 garlic cloves
• 30g fresh flat leaf parsley
• Half a lemon
• 2 peppers (1 red and 1 orange)
• 200g frozen peas
• 1 carrot
• 2 chicken breasts
• 1 ring of chorizo
• 1 table spoon tomato puree
• 1 vegetable stock cube
• 300g paella rice
• Teaspoon of smoked paprika

Method:

1. Heat the olive oil in a large paella pan or a medium pot
2. Dice the onion, garlic, carrot, and peppers and add to the pan to fry for 7 minutes
3. Cut the chicken into strips and add to the pan. Allow to white on the outside for a few minutes
4. Slice the chorizo then cut into semi-circles and add to the pan. Here, the dish should start to become fragrant as the chorizo oozes oil
5. Finely dice the parsley (stems included) and add to the pan
6. Add paprika and salt to taste

Epigram Food/Nicole Abou-abdallah

7. Add the paella rice and allow a couple of minutes for the rice to soak up all the flavoursome juices
8. Add the tomato puree
9. Boil 900ml of water in a kettle and add to the rice. Bring heat down to a simmer for 20 mins. Ensure that you stir regularly to prevent burning of rice at the base of the pot

Epigram Food/Nicole Abou-abdallah

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Feature Image: Unsplash/Annie Spratt