Go-to winter chicken and chorizo paella

1. Preheat the oven to 200°C (180°C fan forced). Heat 2 tablespoons of the oil in a 30cm heat-proof, ovenproof frying pan over medium heat. Add the chicken and cook for 6 minutes, or until golden brown on all sides. Remove from the pan and set aside for later. 
2. Add the remaining oil to the pan. Add the onion and cook for 2 minutes, then stir in the chickpeas, capsicum and garlic and cook for 3 minutes. Stir in the rice and cook until the grains are transparent. Return the chicken to the pan. Arrange the sliced chorizo over the top. 
3. Add the hot stock and paprika to the pan, season with salt and pepper, then stir gently. (From this point on, do not stir the paella) Scatter the peas over the top and bake in the oven for 30 minutes, or until the rice is just tender. Remove from the oven, cover loosely with a clean tea towel and stand for 5 minutes before serving.

Tips: 

• For the best plating results, serve directly from the pan topped with freshly chopped parsley.

FAQs:

• What is the most important ingredient in paella?
  • Rice! Be sure to buy paella rice for this recipe as long grain white rice, or brown rice will not do. Paella rice is very absorbent and short to medium grain, never long grain.
• When should I stop stirring the paella?
  • It's important not to stir it once the stock is added to ensure the delicious, light-golden crust, known as socarrat, forms on the base. For this recipe, that means after the hot stock, paprika, salt and pepper have been mixed in.