Chicken and Chorizo Paella

Instructions

1. Blitz the garlic, green pepper, chopped coriander, and tinned tomatoes in the food processor, set aside.
2. In a saucepan on medium heat, dry fry the chorizo to release the juices
3. Once cooked, add the chopped onion and red pepper, cook for a few minutes
4. Add the chopped chicken thighs and cook another couple few minutes
5. Add the paella rice and mix well, ensuring the rice grains are coated with oil. Add more olive oil if necessary 
6. Add the paella seasoning stirring well
7. Add the blitzed sauce and sambal oelek and mix well
8. Add the stock gradually. Each time you add a little, wait until all the liquid has absorbed before you add more
9. You may need to add a little less or a little more stock depending on the brand of rice you choose. It should take about 20-25 minutes to cook
10. Squeeze a little lemon juice on top, sprinkle with some chopped coriander and serve with more lemon wedges