Spanish style rice

This was one of those recipes that comes about by chance, I knew we were going to be having chicken for dinner but the question was what kind of chicken? I had a look in my fridge and cupboards and this is what I came up with it. The end result was a lovely tasting paella type of dish. The recipe below made a massive pan of this which kept us in dinners for a good few days, not that we were complaining as this was super tasty.

Spanish style rice  (serves 4 plenty of leftovers)

Ingredients
2 tbsp olive oil
4 chicken breasts, chopped into bite size pieces
150g Chorizo, chopped into bite size chunks
4 spring onions, thinly sliced
2 garlic cloves, crushed
250g long grain rice
200g king prawns
500ml passata
salt and pepper
1 tsp paprika
a couple of handfuls of frozen peas
a splash of red wine (optional)

1. Heat the olive oil in a pan and add the chicken breast, fry this over a high heat for a couple of minutes until it starts to brown, remove from the pan.

2. Add  the chorizo, spring onions and garlic and fry over a high heat until the garlic and spring onions have softened. The chorizo should have produces lots of lovely red oil that you know need to add the long grain rice to and coat it all. Add the passata, prawns, paprika, salt and pepper, peas and wine if your using. Pop the lid on your pan and let it simmer away for at least an hour. Do keep your eye on it though for the rice sticking and add a little chicken stock or water if you think it's looking a bit dry.