1 tbsp sunflower oil
400g chicken, sliced into strips
100g chorizo, diced or cut into small chunks
1 large onion, finely chopped
500g leftover cooked basmati rice
100ml hot chicken stock
300g frozen peas
½ a jar roasted peppers
410g can tomato and onion mix
1 lemon, cut into wedges
- Heat the oil in a large saucepan or sauté pan. Add the chicken, chorizo and onion, then cook over a medium heat for 10 minutes until golden and softened.
- Stir in the cooked rice, chicken stock, peas, roasted peppers and tomato and onion mix. Cover and cook for 5 minutes until the paella is piping hot. Serve with the lemon wedges on the side and let everyone add as much as they like at the table.