Ingredients 1 onion, diced 400g skinless chicken 225g paella or risotto rice 1 red pepper 160g peas 1 tsp grated lemon rind 1 tbsp lemon juice 1/2 tsp saffron 1/2 tsp salt 2 garlic cloves 400ml chicken stock Method Gently fry the onion and garlic turn up the heat and brown the chicken add the red pepper for 2 minutes add the rice, lemon rind, lemon juice, saffron and salt gradually stir in the chicken stock, letting it absorb into the rice add the peas and gently simmer