Midweek Paella


1 tbsp olive oil
350g/12oz chicken thigh fillets, cut into 8 pieces
180g/6oz chorizo, the best you can afford. I like to use a spicy one.
1 small brown onion, diced
1 small red capsicum / bell pepper, roughly diced
2 cups (packed) shredded spinach (optional - see notes)
2 garlic cloves, minced
1 can (400g/14oz) crushed tomato
1½ cups chicken stock/broth
⅓ cup frozen peas
1 tsp paprika
1 cup spanish calasparra rice (see notes)
1½ tbsp parsley, finely chopped
Salt and pepper