A super tasty cheat’s paella that you can quickly whip up in 15 minutes after a busy day at work. The chorizo adds heaps of instant flavour whilst the peppers and peas bring colour and natural sweetness to this dish.
½ x 200g chorizo ring, sliced
1 onion, chopped
150g frozen peas
½ chicken stock cube
1 garlic clove, crushed
200g (drained weight) roasted red peppers, sliced
½ tbsp sweet smoked paprika
500g leftover cooked rice or 2 x 250g cooked rice pouches
Small bunch fresh parsley, chopped, to serve
Lemon wedges to serve
- Put a large frying pan over a medium heat and fry the chorizo and onion for 4-5 minutes until the onion has softened and the chorizo has released its oils. Meanwhile, put the frozen peas into a heatproof bowl, pour over 150ml boiling water, add the stock cube and stir.
- Add the garlic, red peppers and paprika to the pan and cook, stirring, for another minute. Stir in the rice, then add the pea and stock mixture and cook over a high heat for 3-4 minutes until the liquid has been absorbed and the rice is piping hot. Serve sprinkled with parsley, with lemon wedges for squeezing.