Spray a large frying or paella pan with a little canola spray. Allow the pan to heat up until just about at smoke point and add the chicken, allow the first side to brown before turning over.
When the chicken has color, add chorizo, onion and red bell peppers.�Stir well. Cook for another 5 minutes and add garlic Cold Blended Paste, thyme and rice.
Stir and cook for 2 minutes.�Add stock, turmeric and paprika.
Reduce the heat to low and cook for about 8 to 15 minutes until the liquid has reduced and the rice is tender and fluffy. Add beans with 5 minutes to go.
Before serving, stir in lemon zest, lemon juice, and a little drizzle of extra virgin olive oil. Garnish with lemon wedges.