Chicken & Chorizo Paella
Heat a large, deep frying pan over a medium heat. When hot, add the chorizo and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
Add the chicken to the pan and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside. Add 1 tablespoon olive oil to the pan, then add the onion. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the garlic and paprika and cook for 1 minute. Add the rice and stir to coat in the oil. Add 1 litre hot stock` Simmer for 10 minutes, stirring occasionally.
Return the chicken to the pans and add the peppers, beans and tomatoes. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo and parsley Into the pan. Continue to cook for S minutes or until the rice is tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.