Chorizo & Chicken Payella

In a medium saucepan heat stock and keep on low covered. Meanwhile infuse the saffron in a couple of tablespoons of cold water. Leave the saffron to infuse for about 15 minutes and then add it to the stock. In a mortar and pestle add the paprika, garlic powder, cayenne pepper, ground black pepper, rosemary and oregano. Give a good stir and add to the stock. Bring to a gentle simmer, cover and turn off heat.

In a medium size payella pan heat 1 tablespoon of oil and add garlic. Add onions and red pepper. Cook on medium heat until browned and then add a splash of white wine. Continue cooking this way until all the wine has been used and the peppers and onions are soft. This will take about 10 - 12 minutes. Then add the tomatoes and continue cooking until the tomatoes are soft. Approximately 10 minutes. Move vegetables to the side of the pan and make a large circle in the middle of the pan with space to add all the chicken and chorizo. Stir for a minute or two until the chicken has slightly browned and the chorizo has started to sizzle. Then move to one side and add all the rice. Stir until translucent, usually a few moments. Add the stock all at once to paella pan. Give it a good stir and reduce heat to low. Do not cover. Continue stirring every few minutes so it does not stick to bottom of pan. Cook until liquid is just about completely absorbed and rice is tender. If you find the stock has just about absorbed and the rice is still too tough, add a little more water or stock. Turn off heat and cover. Let stand for at least 10 to 15 minutes before serving. Serve with fresh lemon wedges.