Carolina's Chicken & Chorizo Spanish Rice

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken thigh and chorizo and cook, tossing, for 3-4 minutes or until just browned. Reduce the heat to medium-high and add the garlic and smoked paprika. Cook for 30 seconds or until fragrant then add the arborio rice and stir to combine. Add the water, the salt and crumble in the chicken stock cubes. Bring to the boil, then remove from the heat.

Transfer the rice mixture into the medium baking dish. Cover with foil and bake for 28-30 minutes, or until the liquid has been absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.

While the rice is baking, finely chop the brown onion. Cut the red capsicum into 1cm chunks. Trim the green beans and cut into 2 cm pieces. Roughly chop the tomatoes. Slice the lemon into wedges. Roughly chop the parsley.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 2-3 minutes or until softened. Add the capsicum, green beans and tomatoes and cook for 5 minutes or until just tender. Season with a pinch of salt and pepper.

When the rice has finished cooking, stir through the cooked veggies, a squeeze of lemon and 1/2 the parsley. Season to taste with salt and pepper.