Paelya

Instructions

1. Preheat the oven to 180 °C (350 °F). Chop the onion and garlic, slice the bell pepper and dice the tomatoes.
2. In a large oven-safe skillet, brown the chicken and chorizo in the olive oil for 6 to 8 minutes, then remove them.
3. In the same pan, sauté the onion, garlic and bell pepper for 4 minutes, then add the tomatoes and paprika and let them stew for 3 minutes.
4. Add the rice and toast it for 2 minutes while stirring, then return the chicken and chorizo.
5. Pour in the hot stock with the saffron, season with salt and pepper, and scatter the peas over the top. Do not stir again.
6. Bake for 25 minutes until the rice has absorbed the liquid. Let rest for 5 minutes and garnish with the hard-boiled eggs and lemon.