1Spray a large frying or paella pan with a little canola spray. Allow the pan to heat up until just about at smoke point, add the chicken, allow the first side to brown before turning.
2When the chicken is well browned, add the chorizo, onion and capsicum, and stir. Cook stirring occasionally for another 5 minutes or until vegetables soften. Add the Garlic Paste, Italian Herbs and rice.
3Continue cooking, stirring for 2 minutes then stir in the stock, turmeric and paprika.
4Reduce the heat to low and cook for about 8-15 minutes until the liquid has been absorbed and the rice is tender and fluffy. Stirring occasionally adding water if the rice is not yet tender. Add the beans with 5 minutes to go.
5Before serving, stir through zest and juice of one lemon. Serve with a drizzle of extra virgin olive oil and the remaining lemon, cut into wedges.
