- Warm the olive oil in a large pan or wok. Cut the chicken breast into large slices and fry on medium heat until just beginning to brown.
- Add half of the tomatoes, sliced chorizo, onion, the turmeric and a pinch of paprika, and fry until the onion is translucent.
- Pour in the rice, and turn the heat up as high as it can go, stirring constantly so it doesn't stick, to soak up all the favoursome oil. Then pour in the chicken stock and stir in the prawns and frozen peas. (If you are using fresh peas, add then at the same time as the asparagus so they stay fresh and tender). Bring to the boil, then turn the heat down. Leave to simmer for 15-20 minutes.
- Once the rice is nearly cooked, add the asparagus tips and the rest of the tomatoes, stir and leave to cook for 5 minutes.
- The bright coloured paellas that are traditionally seen are often coloured with food colouring, the tumeric is an option here for that yellow for a wow at a dinner party. However, if it's just for dinner at home, you can stir in some passata at this point to make it more attractive and for a bit more flavour.
- When the asparagus is still tender and crunchy, season with salt and pepper and teaspoon of lemon juice. Serve immediately with a side of salad and enjoy!
Serve piping hot.
Ensure the asparagus tips are not overcooked, but are tender and crunchy.
You can also add string beans and peppers for more colour.
Adding big slices of chicken ensures they cook more slowly and stay nice and juicy.
This recipe is ideal for two, and can be easily doubled (or tripled) for more people.