Chicken and chorizo paella

This dish combines two of my favourite ingredients – chicken and chorizo – and is the perfect meal to eat al fresco, while pretending you’re holidaying in the Mediterranean. It also tastes just as good the next day eaten cold, as the flavours are enhanced.

Serves 4

Ingredients

• 40g Lucy Bee coconut oil
• 1 onion, finely chopped
• 200g gluten-free cooking chorizo, chopped
• 4 garlic cloves, crushed
• 400g risotto or paella rice
• 1 level tsp smoked paprika (sweet or hot)
• 200g roasted red peppers from a jar, diced
• 300g boneless, skinless chicken breasts, cut into bite-sized pieces
• 500ml gluten-free chicken stock
• 500ml water
• Large pinch of saffron threads
• 150g cooked broad beans, skins removed (frozen are fine)
• 12 black olives (optional)
• Handful of parsley leaves
• Himalayan salt and ground black pepper
• Lemons wedges, to serve

Method

1. Melt the coconut oil in a large, heavy-based pan and gently fry the onion and chorizo, until the onion has softened. Add the garlic and sauté for another minute.

2. Tip in the rice, stir, and cook for 1 minute. Add the smoked paprika, red pepper and chicken and stir it all together.

3. Pour in the stock, water, saffron, broad beans and olives, if using, then season to taste. Reduce the heat to low, cover and cook for 12–15 minutes, stirring occasionally – but as little as possible – to prevent sticking. Add the parsley, leave to stand for a few minutes and serve with lemon wedges, and a green salad.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.