Spanish Style Chicken and Chorizo Rice

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the diced chicken, chorizo and onion and fry until the chorizo starts to brown and the onion has softened, 4-5 mins. Stir frequently and adjust the heat if necessary. IMPORTANT: Wash hands and utensils after handling raw meat.

Meanwhile, peel and grate the garlic (or use a garlic press).

Pour the boiled water for the stock (see pantry for amount) into a measuring jug.

Once the onion has softened, add the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. 

Pour in the boiled water and chicken stock paste. Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil). IMPORTANT: Cook so there's no pink in the middle of the chicken.

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and cut the lemon into wedges.

When everything's ready, remove the rice from the oven and stir in the peas.

Squeeze in some lemon juice from a lemon wedge and season with salt and pepper. Stir in the butter (see pantry for amount) until melted.

Taste and add more salt, pepper and lemon juice if needed.