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.