Chorizo And Chicken Paella Boxes - cooking recipe

Ingredients

10 None saffron threads
1/4 cup olive oil
12 oz boneless skinless chicken breasts, chopped
2 None smoked chorizo sausage, sliced
1 None onion, finely chopped
2 cloves garlic, crushed
1 1/2 cups medium grain rice
1 None red pepper, seeded and sliced
3 cups chicken stock
1 cup frozen peas
None None Chopped parsley, lemon wedges, to serve

Preparation

Soak saffron in 2 tbsp of warm water for about 15 mins.
Heat oil in a large, deep, heavy-bottomed skillet on high heat. Saute chicken and chorizo for 3-4 mins, until chicken is browned all over. Remove from pan and set aside. Reduce heat to medium. Saute onion and garlic in same pan for 3-4 mins, until onion is tender. Add rice, red pepper and saffron threads and liquid. Cook, stirring, 2-3 mins, until rice grains are translucent.
Return chicken and chorizo to pan with stock. Bring to a boil. Reduce heat to low. Simmer, without stirring, for 15-20 mins, until liquid is almost absorbed and rice is tender. Add peas and cook, covered, a further 5 mins.
Serve paella in individual boxes or cups. Sprinkle with parsley and accompany with lemon wedges.