Step 1

Place saffron in a small bowl. Add boiling water and set aside.

Step 2

Heat 2 teaspoons of the oil in a paella pan or a large, deep frying pan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes. Transfer to a plate lined with paper towel.

Step 3

Add remaining 1 1/2 tablespoons oil, onion and garlic to pan. Cook for 2 minutes or until soft. Add chicken. Cook, turning often, for 5 to 6 minutes or until golden. Add wine and 1/2 cup of the chicken stock]. Reduce heat to medium. Simmer, uncovered, turning occasionally, over medium-low heat for 10 minutes or until almost all liquid has evaporated.

Step 4

Add rice, saffron mixture, tomatoes, paprika and 1 1/2 cups stock. Return to simmer and cook, uncovered, stirring occasionally to prevent mixture from catching on bottom of pan, for 15 minutes or until almost all liquid is absorbed.

Step 5

Add peas, chorizo and remaining 1/2 cup stock. Simmer, stirring occasionally, for 5 to 8 minutes or until stock is just absorbed. Season with salt and pepper. Serve paella at the table from the pan.