Chicken and Chorizo Paella

Combine roast chook killer sauce and stock in a saucepan over medium heat. Bring to a simmer.  Remove from heat and set aside for later.

Heat a large frying pan or paella pan over high heat. Add chorizo and cook, turning occasionally, for 2-3 minutes or until golden.  Transfer to a plate.  Some might get unfortunately eaten at this point.  Add half the chicken to the pan and cook, turning occasionally, for 2-3 minutes or until brown and heated through.  Transfer to a plate.  Repeat with remaining chicken.

Add onion and capsicum to pan and cook, stirring, for 5 minutes or until onion softens. Add tomatoes, stirring, for 1 minute.  Return chorizo and chicken and stir to combine.  Sprinkle over the rice and pour over the Killer Sauce mixture.  Bring to the boil.  Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed.  Scatter the peas and parsley over the rice and cook, covered, for 5 minutes or until liquid is absorbed.  Season with salt and pepper. Remove from heat.  Sprinkle with extra parsley leaves.  Serve with lemon wedges and demolish.