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