Batch cook chicken and chorizo paella recipe | delicious. magazine

Ingredients

• 300g piece chorizo, halved lengthways and sliced
• 8 large chicken thighs, skin removed, boned and cut into large chunks
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1 tbsp smoked sweet paprika
• 600g paella or risotto rice
• 2-2.2 litres chicken stock, hot (we like Knorr)
• 2 red peppers and 2 yellow peppers, deseeded and sliced
• 150g fine green beans, trimmed and blanched
• 6 large, ripe plum tomatoes, cut into chunky pieces
• 25g pack fresh flatleaf parsley, leaves picked and chopped
• Lemon wedges, to serve