• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 200g chorizo, sliced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 300g paella rice (Arborio or Bomba)
• 1 can (400g) diced tomatoes
• 750ml chicken stock
• 1/2 cup frozen peas
• 2 tablespoons The Australian Vinegar Co. Native Herb Infused Vinegar
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Step 1: Prepare the Ingredients

1. • Cut chicken breasts into bite-sized pieces and slice the chorizo.
   • Finely chop the onion, dice the bell peppers, and mince the garlic.

Step 2: Cook the Chicken and Chorizo

1. • Heat 1 tablespoon olive oil in a large paella pan or wide, deep skillet over medium heat.
   • Add the chicken pieces and cook until browned on all sides. Remove and set aside.
   • In the same pan, add the chorizo and cook until it starts to release its oils and becomes slightly crispy. Remove and set aside with the chicken.

Step 3: Cook the Vegetables

1. • Add the remaining 1 tablespoon olive oil to the pan.
   • Sauté the onion, red bell pepper, and yellow bell pepper until softened.
   • Add the minced garlic and cook for another minute.

Step 4: Add Spices and Rice

1. • Stir in the smoked paprika and soaked saffron (including the water).
   • Add the paella rice and cook, stirring constantly, for 2-3 minutes to toast the rice slightly.

Step 5: Add Liquids and Simmer

1. • Pour in the diced tomatoes and chicken stock.
   • Return the chicken and chorizo to the pan.
   • Season with salt and pepper to taste.
   • Bring to a simmer and cook, uncovered, for about 20 minutes, stirring occasionally.

Step 6: Finish Cooking

1. • Add the frozen peas and continue to cook until the rice is tender and the liquid is mostly absorbed, about 5-10 minutes more.
   • Stir in The Australian Vinegar Co. Native Herb Infused Vinegar and adjust seasoning if needed.

Step 7: Serve

1. • Garnish with fresh parsley.
   • Serve the paella hot with lemon wedges on the side.