Chorizo and Chicken Spanish Rice

I guess this is a paella.  I think.  Or actually it isn't, because it doesn't follow all the rules. But it does taste very good and does have Spanish influences.  So that should be enough to get you to try this.

Now: some honesty for the sake of keeping it real.  Master Two will not eat peas.  So the little darling picked out each and every one of them.  It wasn't an easy task, but each individual pea was placed on his placemat separate to the the rice.   It was quite an interesting scene as it was unfolding.

I buy my chorizo in bulk and they are small- imagine the length of your pointer finger, but if you buy them from a deli or supermarket they are much bigger, so I have factored that into the recipe. I also used leftover chicken thighs from the night before.  You could pop in any cooked chicken or you could cook it as written in the recipe below.

Chorizo and Chicken Spanish Rice

Ingredients
1 chicken breast, chopped into 4cm slithers. (or 2 cooked thighs, cooked breast etc)
2 chorizo sausages, sliced into slices 1 cm thick
1 diced onion
4 cups of chicken stock
1/2 teaspoon saffron
1 teaspoon smoked paprika
1/2 red capsicum, diced
1/2 yellow capsicum, diced
2 cups cauliflower, chopped
400 grams arborio rice
3/4 cup frozen peas
3 tomatoes, diced
olive oil

Method
Put the saffron in a saucepan with the chicken stock.  Bring to the boil, then turn to a simmer. After 10 minutes it is ready to use, but keep it on low heat whilst cooking.  
In a large frypan (or paella pan) heat the olive oil over medium heat.
If you are using uncooked chicken, cook the strips until golden and remove from the pan.
Add the chorizo and onion, fry until the onion is soft and the chorizo is golden.
Add the capiscums, tomatoes, cauliflower, rice and the paprika.  Stire for 1 minute to coat.
Add a cup of the stock and stir.  Allow to absorb.
Continue for the next two cups.
Add the frozen peas and the final cup of stock.
Continue stirring until absorbed.   If the rice is not completely cooked, add 1/2 cup water and stir until absorbed. Add another 1/2 cup of water if necessary.
Serve hot in bowls.