Baked Paella Style Rice with Eggs

Step 1: Preheat the oven 220°C/200°C (fan-forced). Heat half the oil in a large deep ovenproof frying pan over high heat; Cook the chicken and chorizo, turning, for 3-4 minutes or until browned then remove from pan

Step 2: Heat the remaining oil in same pan over medium-high heat, then add the onion and capsicum & cook, stirring, for 3-4 minutes or until onion is softened; add the rice, garlic, paprika and oregano and cook, stirring, for 1 minute or until fragrant.

Step 3: Add the tomato passata and stock and bring to the boil; remove from the heat and stir chicken and chorizo into rice.

Step 4: Cover with a lid & transfer to oven.

Step 5: Bake for 15 minutes

Step 6: Remove dish from oven & crack eggs over rice mixture; cover with lid & return to oven for 8-10 minutes or until rice is tender and egg whites are set

Step 7: Meanwhile, place peas in a heatproof bowl. Cover with boiling water & stand for a minute or until tender; drain the peas & scatter the peas and parsley over rice.

Step 8: Serve with lemon wedges and crusty bread.