Easy Spanish-style paella

Method

1. Heat the oil in a wide-bottomed, non-stick saucepan and brown the chicken on all sides. Remove from the pan then set aside.

2. Add the chorizo to the pan and fry for 1-2 minutes. Add the onions, pepper, celery and garlic. Lower the heat, cover and cook for 10-15 minutes, stirring occasionally.

3. Add the chicken, saffron and vinegar mixture. Stir, turn up the heat and let the vinegar mixture bubble for 2 minutes. Reduce the heat and pour in the stock. Cover and cook for 6 minutes. Add rice, cover and cook for 10 minutes

4. Add chickpeas and cook for 5 minutes until the rice is tender but still al dente. Take off the heat, stir and rest for 6 minutes. Serve garnished with parsley and slices of lemon.

Hints and tips

Suitable for freezing.