Spanish Chicken & Chorizo Paella

ingredients

1/4 cup olive oil
1 chicken cut into pieces
salt and pepper
2 tsp paprika
1 onion diced
1 red bell pepper diced
14.5 oz diced tomatoes
4 1/2 cup chicken broth
1 lb Spanish style chorizo links, sliced
2 cups short grain rice
Pinch of saffron
1 cup frozen geen peas
lemon wedges

directions

Heat pot over high heat. Add olive oil and heat. Season chicken generously with salt, pepper and paprika. Sear in oil until browned on all sides. Transfer to plate. Lower heat to med and saute onions and bell peppers until softened. Add tomatoes, broth and chorizo. Bring liquid to boil and add rice and saffron. Add chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 min. Once liquid has been absorbed add peas. Remove from heat and serve with lemon wedges.

Source: VIVIENNE GROVE