Bursting with the flavours of zingy lemon and smoky chorizo, this simple paella is always a crowd-pleaser.
Heat the oil in a large wok or similar pan. Add the chorizo, chicken, onion, garlic, parsley stalks and grated carrot and stir-fry for 5 minutes.
Add in the red pepper, paprika, cayenne pepper and turmeric and stir-fry for another 3 minutes.
Crumble in the chicken stock cube, then stir in the rice until thoroughly combined with all of the other ingredients. Pour in the measured boiling water and leave to simmer for about 5 minutes.
Stir, then simmer for another 10 minutes, stirring regularly to prevent sticking.
Add the peas, season with salt and pepper and stir-fry for a final 5 minutes.
Check that the rice is cooked and not chalky. Grate the lemon zest directly over the top of the dish and scatter with the parsley leaves. Chop the lemon into wedges and serve on the side.
TIP: If you fancy adding some prawns, simply fry them separately and stir them in when the paella is cooked.