A blend of herbs, spices and seasonings infused in sunflower oil, for making rustic Spanish-style paella.
Fry the onion and chorizo for 4-5 minutes, or until lightly browned.
Add the chicken and fry for 2-3 minutes, stir in the rice and fry for a further minute. Mix the sachet contents with the water, stir into the pan with the red pepper and peas. Bring to the boil, stirring. Reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender, stirring occasionally.
Delicious served with a crisp green salad.