Chicken And Sausage Paella - cooking recipe

Ingredients

4 cups chicken stock
1/2 tsp saffron
1/4 cup olive oil
3 None boneless skinless chicken breasts
1 None chorizo sausage, sliced
1 None red pepper, seeded and cut into strips
1 None onion, chopped
2 cloves garlic, chopped
1 1/2 cups short-grain rice, such as calasparra or arborio
2 None tomatoes, coarsely chopped
1 cup frozen peas

Preparation

Place stock and saffron in a medium saucepan on medium heat. Bring to a boil. Meanwhile, heat oil in a large paella pan or large deep skillet on high heat. Cook chicken for 3 mins each side, or until golden. Remove from pan.
Cook chorizo in same pan on medium heat for 2 mins, or until crisp and brown. Remove from pan. Add pepper, onion and garlic to pan and cook for 3-5 mins, until soft. Add rice and cook on low heat for 2-3 mins. Add stock mixture; cover and simmer for 15 mins.
Slice chicken and arrange over rice with chorizo, tomato and peas. Cover and simmer for 5-8 mins, without stirring, until rice is cooked and peas are heated through.