Chicken, chorizo & tiger shrimp paella recipe

Ingredients

• ¼ cup olive oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 5½ ounces chorizo, cut into chunks
• 1 large red bell pepper, seeded and sliced
• 1 teaspoon turmeric
• 1 tablespoon smoked paprika
• 1 heaped cup paella or risotto rice, such as arborio
• 14 ounces chicken fillet strips, cut into chunks
• 2½ cups Chicken Broth
• 7 ounces raw tiger shrimp, unpeeled
• ⅔ cup fresh shelled or frozen peas
• 2 tablespoons chopped parsley leaves
• sea salt and freshly ground black pepper

1. Heat the oil and butter in a large, nonstick skillet over medium heat. Add the onion and garlic and cook 3 minutes until softened. Add the chorizo and cook 1 minute, then add the red pepper, turmeric and smoked paprika, then the rice, and cook 2 minutes, stirring.
2. Add the chicken and half the broth. Bring to a boil over medium-high heat, then turn the heat down to low and simmer about 10 to 12 minutes, stirring occasionally, until most of the liquid is absorbed.
3. Add the shrimp, peas and the remaining broth, bring to a boil, then turn the heat down to low and simmer gently 8 to 10 minutes longer until almost all the liquid is absorbed and the chicken and shrimp are cooked. Season with salt and pepper to taste, then add the parsley.
4. Serve the paella on its own for a simple, impressive and delicious supper.