1. Heat 2 tbsp oil in a large non-stick pan over a medium heat and start frying the onion. Then add the chicken and cook for 5 mins before adding the chorizo, garlic, carrot and pepper. Cook for a few minutes.
2. Next stir in tomato puree, paella rice and Spicentice Paella spices.
3. Pour in stock, season with salt and pepper and bring to the boil.
4. Reduce heat and simmer for 10-15 minutes with a lid on the pan. Stir on occasion to stop the rice from sticking.
5. Add seafood and peas and cook for 5 mins or until cooked through. Allow paella to rest before serving.
