Easy Paella with Chorizo and Chicken {Recipe}

Usually I would have step-by-step pictures of my cooking process included in my recipes but not this time. Why? Because 1) I simply had zero time to be snapping images while cooking today (I, as well as my children, are very sick but being the super mom that I am, I still cooked a fantastic dinner) and 2) It's extremely easy so I don't think you will require any additional pictures aside from the one here.
And isn't this one delicious-looking?

Spanish is in my blood; it's a huge part of my culture.  The foods I prepare for my family usually has a heavy Spanish influence and my family loves it! It's so important for me to continuously learn and prepare meals from different parts of the world so that my children get accustomed to the many delectable cuisines growing up and broadens their culinary palate.

This dish is abundant and usually you do not need to have anything else with it unless of course you would like to add some steamed veggies on the side - go ahead!
There's no spiciness so it should be easy and safe to introduce to younger children.
Feel free to add what other ingredients you want along the way. I am a big lover of seafood and usually like to include mussels, shrimp and scallops to my paella but my husband isn't much of a seafood fan so I usually just prepare this one with the chorizo and chicken.
You can find chorizo (fermented, cured and smoked Pork Sausage) where you usually grab your fresh sausages (usually near the cheeses).

Easy Paella with Chorizo and Chicken

 Ingredients:
• 1 1/4 cups (300 ml) chicken stock
• 2 tbsp (25 ml) olive oil
• 1 medium red onion
• 1 clove garlic
• 1 medium red pepper
• 1 cup (250 ml) long-grain rice
• 1 tsp (5 ml) turmeric
• 1 can (19 oz / 540 ml) chopped tomatoes or tomato broth (whichever you prefer or have)
• Salt and black pepper
• 6 oz (170 g) chorizo sausage and 2 whole chicken breasts
• Small bunch of fresh sage
• 6 oz (170 g) frozen peas

Method:
1. Heat chicken stock in small pot. Heat olive oil in wide frying pan.

2. Peel and chop onion and garlic, add them to frying pan, and cook over moderately high heat until onion is soft, stirring frequently, 3 minutes.

3. While onion and garlic are frying, rinse, halve, de-seed and roughly chop pepper. Add to pan with rice and turmeric, and stir-fry 3 minutes.

4. Add heated stock, canned tomatoes and their juice, and season to taste. Bring to boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes.

5. Cut chorizo sausage and chicken breast into fairly thick chunks and cook in a seperate pan with a little bit of canola oil until chicken is cooked then stir into rice and continue cooking 5 minutes.

6. Rinse and roughly chop sage and add to rice, with peas. Return to boil, then reduce heat, and simmer until rice is tender and has mostly absorbed liquid, 5 minutes. If mixture dries out before rice is cooked, add more stock, or some dry white wine. Serve hot.

(Serves about 4 people)

¡Que aproveche!