Easy Chicken Paella Recipe | Schwartz

Ingredients

• 100 g (4 oz) frozen peas
• 1 tbsp Parsley Flat Leaf
• Lemon wedges to garnish
• Schwartz Sea Salt and Freshly Ground Black Pepper to season
• 1 tbsp olive oil
• 6 chicken thighs, skin on and de-boned
• 1 large onion, finely diced
• 2 tsp Garlic Cooking Paste
• 200 g (7 oz) chorizo, cut into slices
• 450 g (1 lb) paella rice (calasparra)
• 1 tbsp Paprika
• 1 tsp Thyme
• ¼ tsp Chillies Crushed
• 150 ml (¼ pint) dry white wine
• 1.2 litres (2 ) hot chicken stock
• 1 pinch Saffron Strands
• 1 red pepper, chopped
• 12 mussels cleaned and beards removed
• 250 g (9 oz) King prawns