-
Heat the garlic and olive oil in a paella fan or frying pan
-
Cook the chorizo, chicken and onions and pepper with the pimenton for 10 minutes
-
Add the tomato, bay leaf, turmeric, salt, pepper, thyme and saffron and cook for another couple of minutes
-
Add the paella rice and stock
-
Cook on a high heat so the stock is bubbling, for 5 minutes
-
Turn down the heat and cook for a further 10 minutes until the rice is al dente, add more stock if required
-
Serve with gluten free crusty bread or a green leaf salad