This smokey, lemony Chicken and Chorizo Paella by this week's #HarrisFarmFoodie @carliehassell does not only look good but tastes delish too! 

Ingredients

Method

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Roughly chop the chorizo and chicken thighs.
2. Put a glug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, and chorizo and allow to fry for a couple of minutes and render out some of the fat from the chorizo.
3. Add the onion, carrot, chicken and paprika, and fry for around 5 minutes, stirring regularly. 
4. Stir through the tomato purée  then add the rice and stir for a couple of minutes allowing it to absorb the flavour that's already in the pan.
5. Pour in 2 cups of warm chicken stock and add in the pinch of saffron and a pinch of salt and pepper, follow with 1 cup of white wine. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in, and adding a splash of water if needed.
6. Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
7. Test the seasoning and scatter the fresh origano over the paella, and serve with lemon wedges on the side for squeezing over.