Step 1

Heat a large skillet over medium heat, add the chorizo slices and cook for 2-3 minutes until chorizo is slightly crispy and fat has rendered. Remove chorizo from pan and set aside.

Step 2

Add the chicken breast to to the pan and cook for 5-6 minutes or until browned on both sides. Remove chicken from the pan and set aside.

Step 3

Add olive oil, onion and garlic to the pan; saute for 3-4 minutes or until onions and garlic are softened and fragrant. Sprinkle in smoked paprika and saffron and cook for 1 minute. Add in grated tomato pulp and juice, cook for 2 minutes or until vegetable mixture has slightly reduced and darkened in color.

Step 4

Stir in rice and cook for 1-2 minutes, add in the broth, salt and pepper ensuring the rice is in an even layer. Arrange the reserved chicken and chorizo on top of the rice. Cook until the rice has absorbed most of the liquid, about 20 minutes. Add peas and cook 1-2 minutes. Serve with lemon wedges.