Chicken and Chorizo Paella

Preparation

1. Dice the pepper, scald, skin and deseed the tomatoes and cut them into strips, and finely chop the onions and garlic. Season the chicken with salt and pepper.
2. Heat the olive oil in a large, deep frying pan over high heat, brown the chicken all over without cooking it through, and transfer to a plate.
3. Reduce the heat and soften the onions slowly for about 10 minutes. Cook the garlic for 1 minute, then add the chorizo and diced pepper and fry until the sausage releases its fat.
4. Stir in the tomatoes, paprika, turmeric and saffron, then add the rice and turn it in the fat and spices for about 2 minutes.
5. Pour in the hot stock, bring to the boil, return the chicken to the pan and simmer gently for about 20 minutes, stirring occasionally.
6. Add the peas and cook for another 5 minutes until the rice and chicken are cooked and the stock has almost evaporated. Season generously with salt and pepper and serve with lemon wedges and parsley.

Drink with it

• Rosé · excellent match

  Dry Spanish rosado (Garnacha, Navarra)

  Red fruit and freshness carry the paprika spice of the chorizo, and the acidity brightens the saffron rice.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · excellent match

  Young Tempranillo (Rioja Joven) or Garnacha

  Juicy cherry fruit and soft tannins suit the chorizo and roasted pepper without overpowering the saffron.

• White wine · good match

  Verdejo or Albariño, well chilled

  Citrus freshness picks up the lemon wedges and cuts the chorizo fat.

• Pale lager · good match

  Spanish lager, well chilled

  Carbonation and a slim malt body refresh the palate after the oily, spicy rice.

  Pils or Helles: What's the Difference? ↗