Heat your paella pan on a medium heat, once heated add the oil, salt, diced chicken and chorizo and stir through.
Add the onion and garlic and fry until soft and then add the tomato purée and mix.
Add the smoked paprika, pinch of saffron and the stock, mix through. Taste for seasoning and bring to a simmer.
Add the rice, give it a stir and don’t touch for 25-30 minutes. If you think it’s sticking to the bottom, give the pan a jiggle to release or if the rice has not cooked through add a little more water.
Once the rice is nearly cooked add the frozen veg and leave for a further 15 minutes.
Once you’re happy the rice is cooked add your chopped parsley and lemon wedges.
Remove from the heat and cover with foil for 5-10 minutes, serve and enjoy!
Recipe courtesy of @smokin_dans
