Paella - cooking recipe

Ingredients

2 tbsp olive oil
4 None boneless skinless chicken thighs, trimmed and chopped
2 None chorizo, finely diced
3 slices bacon, chopped
1 None red onion, finely chopped
1 None red pepper, seeded and chopped
3 cloves garlic, crushed
1 1/2 cups long grain rice
1 can (15 oz) diced tomatoes
3/4 cup frozen baby peas
2 cups chicken stock
1/4 tsp cayenne pepper
None None Pinch saffron threads
36 medium shrimp, peeled and deveined
1/2 cup chopped parsley

Preparation

Heat oil in a large skillet on high heat. Cook chicken, chorizo and bacon for 2-3 mins, until golden. Add onion and cook, stirring, 1-2 mins. Stir in pepper and garlic, cook, stirring occasionally, for 2-3 mins.
Stir in rice, tomatoes and peas. Add stock, cayenne pepper and saffron. Season to taste. Stir until combined.
Bring to a boil. Reduce heat to low and simmer, covered, for 15 mins. (Do not stir again).
Place shrimp over rice mixture. Cook, covered, a further 5-10 mins. Serve in cups or small bowls, with parsley garnish.