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 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.

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

Once the chorizo has browned, add the garlic and diced chicken and cook for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat. 

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 for the stock (see pantry for amount) and the chicken stock paste. Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

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.