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Chicken Paella

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Serves: 4-6
4 chicken legs (thighs and drumsticks)
60ml / 4 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5ml / 1 tsp ground turmeric
115g / 4oz chorizo sausage or smoked ham
225g / 8oz / generous 1 cup long grain rice
600ml / 1 pint / 2 1/2 cups chicken stock
4 tomatoes, skinned, seeded and chopped
1 red pepper, seeded and sliced
115g / 4oz / 1 cup frozen peas
salt and black pepper

Preheat the oven to 180°C/ 350ºF / Gas 4. Cut the chicken legs in half.

Heat the oil in a 30cm / 12in paella pan or large flame proof casserole and brown the chicken pieces on both sides. Add the onion and garlic and stir in the turmeric. Cook for 2 minutes.

Slice the sausage or dice the ham and add to the pan, with the rice and stock. Bring to the boil and season to taste, cover and bake for 15 minutes.

Remove from the oven and add the chopped tomatoes and sliced red pepper and frozen peas. Return to the oven and cook for a further 10-15 minutes or until the chicken is tender and the rice has absorbed the stock.

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