Spanish chicken and chorizo stew

prep + cook time 40 minutes | serves 6
So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like.
1 cup (250ml) chicken stock
pinch saffron threads
340g cured chorizo sausage, thickly sliced
1.5kg chicken drumsticks
2 tsp olive oil
1 medium onion (150g), thickly sliced
1 medium red capsicum (pepper) (200g), thickly sliced
2 tsp smoked paprika
2 x 400g can chopped tomatoes
1 ⁄ 2 cup (60g) pitted black olives
1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves
1 Combine the stock and saffron in a bowl. Reserve until required.

2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel.
3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan.
4 Heat the olive oil in the same pan; cook the onion and capsicum, stirring, for 2 minutes or until the onion softens. Add the paprika; cook, stirring, until fragrant.
5 Return the chorizo and chicken to the pan. Add the stock mixture and tomatoes, cover; bring to the boil. Reduce the heat; simmer, covered, for 20 minutes or until the chicken is cooked through. Stir in the olives.
6 Serve the stew sprinkled with parsley.

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