Turkey and chorizo paella

If/when I'm ever sent to the guillotine, I'll probably request this as my last meal. It's so comforting and tasty, I could eat it for days together (and have). As well as for dinner, try it for lunch spread on buttered crusty bread for a double-carb hit. You can substitute chicken for the turkey, but I prefer turkey.

Ingredients
  • 1 onion
  • 1 clove of garlic
  • 1 tablespoonful of olive oil
  • 400g of turkey breast steaks
  • 200g chorizo ring (soft cooking chorizo, and as smoky and spicy as you can find)
  • 1 teaspoon of paprika powder (I used smoked paprika)
  • 250g of rice (I used brown rice for the nutty flavour and good bite, but you can use paella rice or any long-grain)
  • 1 litre of hot vegetable stock
  • ½ a teaspoon of ground turmeric (or you could use a pinch of saffron)
  • A generous dose of frozen peas (decide how many you want on the fly)
  • A grind or three of black pepper
  • A handful of flat-leaf parsley
     
Method
  1. Peel and finely chop the onion.
  2. Finely chop or mince the garlic.
  3. Heat the oil in a large, deep-sided frying pan (that has a lid) over a medium heat.
  4. Add the onion and cook, stirring occasionally, for 5 to 10 minutes until soft and translucent.
  5. Meanwhile, chop the turkey into little chunks, and cut the chorizo on the diagonal into slices about a centimetre thick, then chop each slice in half.
  6. Stir the garlic and paprika into the onions and cook for a minute (or until you can smell the garlic cooking).
  7. Add the meat to the pan and cook, stirring, until the turkey is white on all sides.
  8. Make up the stock (from a cube - I don't mean make stock from scratch!).
  9. Stir the rice into the pan, mixing it in thoroughly.
  10. Pour in the stock and add the turmeric or saffron. Stir to mix.
  11. Bring to the boil, then reduce to a simmer and put the lid on.
  12. Simmer for 25 minutes, or until the rice is cooked.
  13. Chop the parsley roughly.
  14. Stir in the peas and let them cook for about two minutes. If your paella is still too watery at this point, turn up the heat and cook for a few more minutes with the lid off to reduce a little. Stir frequently though, so that it doesn't catch and burn.
  15. Season with pepper, then stir in the parsley and serve.