Step 1

Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.

Step 2

Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.

Step 3

Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.

Step 4

Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.

Step 5

After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.

Step 6

At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!