Simple paella with chorizo ​​and chicken legs

Ingredients for 6 servings:

• 1 large onion(s)
• 2 large garlic cloves
• 1 bell pepper(s)
• 100 g chorizo, Spanish paprika salami
• 6 small chicken drumsticks
• 250 g risotto rice or rice pudding
• 1 tsp, heaped paprika powder, smoked or hot
• 750 ml chicken broth
• 100 g peas, frozen
• 1 bunch of parsley
• 1 lemon(s)
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the onion and garlic. Finely dice the onion and bell pepper. Slice the garlic. Roughly dice the chorizo. Wash and dry the chicken thighs. Heat a little olive oil in a shallow roasting pan or a pan with a lid. Fry the chicken thighs until crispy all over and remove. Fry the chorizo ​​for a while, then briefly fry the vegetables with it. Stir in the rice and paprika. Pour in the chicken stock, return the thighs to the roasting pan, bring to a boil, reduce the heat, cover, and simmer for about 20 minutes. Add the peas 5 minutes before the end. Wash, dry, and roughly chop the parsley. Cut the lemon into 6 wedges. Scatter the parsley over the meat before serving and serve with the lemon wedges.