Half a ring spicy chorizo, cut into bite-size pieces
1 large onion
2 garlic cloves
1 sweet red pepper
1 jalapeno chilli pepper
2 chicken breasts
a bunch of fresh thyme
3 handulfs paella rice
a splash of dry white wine or dry sherry
500ml chicken stock
a good pinch of saffron
1tbsp sweet smoked paprika
a handful of frozen peas
a bunch of parsley
In a paella pan or a large thick bottomed frying pan, fry the pancetta and the chorizo on low heat until golden brown.
Add the chopped onions and fry until softened.
Add cubed peppers, finely chopped chilli and garlic. Fry gently for about 10 minutes.
Add paella rice to the pan and stir it a bit to coat it fat. Add dry white wine and let it bubble for one minute. Add the chicken stock, smoked paprika and 1 tbsp fresh thyme leaves. Stir and cook for 10 minutues.
Add quartered tomatoes and cook for another 10 minutes. Remove the tomato skins
Your paella is ready when the rice is soft and the liquid has been absorbed. Stir in a handful of peas just before serving. Serve sprinked with chopped parsley.