Paella
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
8 chicken breasts or legs (thighs and drumsticks)
Plain flour for dusting chicken
Salt and freshly ground black pepper 454d39e
2 glugs of olive oil
110g pack Pachero chorizo
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2-3 large pinches saffron
2 litres hot chicken stock
1 x 5ml spoon (heaped) smoked paprika
500g paella rice
1 small bunch flat-leaf parsley, stalks and leaves finely chopped separately
2 handfuls frozen peas
10 precooked jumbo tiger prawns
1 lemon cut into wedges
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Cut the chicken breasts or legs in half and remove the bone. Coat the chicken with the flour and seasoning. Add the olive oil to a large, hot, shallow pan, and brown the chicken skin-side down, turning to brown all over. Transfer to a roasting tray and continue to cook in the preheated oven for 30 minutes. Meanwhile sprinkle the saffron into half the hot stock and leave on one side to infuse for a few minutes. Add the chorizo to the original pan, lay slices of pancetta over the top and cook until crispy. Mix in the onion and garlic, and cook until soft. Then add the smoked paprika, rice and infused stock, stirring occasionally. Once the rice is cooked (about 20 minutes), stir in the rest of the stock. Throw in the parsley stalks, peas and prawns, and cook for a further 10 minutes. Then add the cooked chicken and sprinkle with chopped parsley leaves.
Serve with lemon wedges.
Chef's tip: Try to use as much fresh seafood as you can find to make it a true, authentic paella, such as adding 500g mussels and 2 small squid (halved and scored) to the paella with the prawns and peas. Cover with foil and leave to cook for the last 10 minutes
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