Gaining confidence in the process has been swift; I concocted a version with added black pudding last weekend, but tonight I truly did myself proud and I really had to share this one with you. I suspect that you don't really need a proper paella pan for this; I'm sure a decent, deep, non-stick frying pan would do.
Chicken & Chorizo Paella with Purple Sprouting Broccoli
1 onion, chopped
3 cloves garlic, chopped
2 chicken breast fillets, cut into scraps
1 tsp smoked paprika
80g chorizo, diced
250g paella rice
800ml chicken stock, hot
100g purple sprouting broccoli, in 2cm lengths
Heat the oil and fry the onion until soft and golden. Add the chicken and the garlic and continue to cook until the chicken is well sealed and the garlic is fragrant in the pan. Stir in the paprika and add the chorizo and the rice. Pour in the chicken stock and turn the heat down to a simmer. Leave the pan alone; stirring at this point makes the rice 'claggy', trust me! Cook for 10 minutes, then tip the chopped purple sprouting onto the surface of the rice and leave for a further 5 minutes. Remove the pan from the heat, cover with foil and leave for a further five minutes. Remove the foil, fold everything together with a fork and serve, not without a hint of smugness.