Ingredients

• ½ tsp smoked paprika
• ½ litre chicken stock
• 2 pinches saffron
• Garlic oil
• 2 celery sticks
• 1 onion
• 2 carrots
• 1 clove garlic
• 100g chorizo
• 150g paella rice
• Handful frozen peas
• Parsley

Method

1. Pour the hot chicken stock in a bowl with the saffron and smoked paprika. Leave to infuse.
2. Finely chop the celery, onion, carrot, and garlic. Sauté for about 10 minutes until softened.
3. Add the chorizo. Sauté for about 5 minutes until the meat is coloured.
4. Add the rice and the saffron-infused stock along with a few twists of pepper. Lower the heat and simmer for about 20 minutes until the rice is cooked through. Add more water if it dries out too much.
5. A few minutes before serving, stir through the peas and scatter over some parsley.