The paella doesn’t have to be overly complicated. This simple recipe only includes chicken. Of course, you are welcome to add chorizo to make it more traditional. And of course a jug of Sangria to go with your Paella 🙂
Heat olive oil in a wok or a large frying pan and cook chicken until golden. Add capsicum and cook for 2 minutes.
Sir in Spanish paste and rice, mix together. Add chicken stock and white wine. Bring to the boil , then reduce heat and cook stirring occasionally for 25 minutes, until liquid is almost absorbed.
Sir in peas, cover and cook for 5 more minutes. Serve with lemon wedges.