Name: Mid Week Paella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -5
Ingredients: 1 tbsp olive oil; 350 g / 12 oz chicken thigh fillets (, cut into 8 pieces); 180 g / 6oz chorizo (, the best you can afford. I like to use a spicy one. (Note 3)); 1 small brown onion (, diced); 1 small red capsicum / bell pepper (, roughly diced); 2 cups (packed) shredded spinach (optional - see Note 1); 2 garlic cloves (, minced); 1 can (400g/14oz) crushed tomato; 1 1/2 cups chicken stock/broth; 1/3 cup frozen peas; 1 tsp paprika; 1 cup spanish calasparra rice ((Note 2)); 1 1/2 tbsp parsley (, finely chopped); Salt and pepper