Spanish Paella

‍

Preheat a heavy based frying pan and add the sliced Chorizo. Cook for a few minutes until the fats from the Chorizo are released then add the rice, cook for a further 1-2 minutes stirring all the time.

Add the sliced red peppers to the pan and cook for a minute or so. Reduce the heat slightly and add a quarter of the chicken stock and the spices, stirring occasionally until the stock has absorbed, then repeat again until all of the stock is used.

Add the frozen peas and mixed seafood and stir in. Leave to gently cook for 5-6 minutes, until the seafood is piping hot. Add the lemon juice and stir in. Remove from the heat and leave for 1-2 minutes to rest.

Serve on warmed plates, top the paella with the parsley and garnish with the lemon wedges (optional).

TIP - You could add cooked chicken to this dish to increase the protein content.