moro's chorizo and spinach paella is an old favourite and perfect if you need a "meat hit" after an inadvertent week of vegetarian meals. i normally follow the recipe to the letter (well, not quite, it calls for the addition of pork fillet which i don't bother with, preferring to increase the chorizo content) but this weekend i made a change.

i used a red pepper in place of the specified green pepper. a small change but one that really affected the dish, and for the better i think. it was much sweeter and richer in flavour which balanced really well with the spiciness that came from the picante chorizo and picante smoked paprika that i used (the recipe calls for mild chorizo and sweet paprika but i like the chilli kick that picante versions add).

a small change can be a really lovely way to rediscover something old and familiar.

this was a very quick and simple supper. chicken thighs and new potatoes, roasted together for 35-40 minutes. but, to make it a bit different i mixed the new potatoes with some crushed garlic and smoked paprika and slid slices of chorizo between the skin and meat of each chicken thigh. a drizzle of olive oil and the juice of a lemon, before going into the oven, were the final touches to this quick roasted supper with an abundance of spanish warmth.