This was my first foray into paella so I read quite a few recipes and came up with this one by pinching a bit from here and there. There’s probably room for improvement and I’ll adapt this post as I further develop the recipe. The basic idea of paella is not to disturb it once it’s cooking so once the rice is in the pan you just leave it alone. By cooking it in the oven it meant I had chance to tidy up and clean the hob before sitting down to eat- nothing annoys me more than an untidy kitchen when I’m eating! I cook this in my Jamie Oliver shallow pot, which is a large flat, 30cm oven proof pan with a lid.
6 skinless, boneless chicken thighs, cut into bite size pieces
1 onion, finely chopped
1 red pepper, sliced
4 cloves of garlic, sliced
100g cooking chorizo, skinned & sliced
1 tsp smoked paprika
100ml white wine
400g tin of chopped tomatoes
A good pinch of saffron
500ml chicken stock
180g bag of cooked jumbo prawns, defrosted (or similar cooked mixed seafood)
100g peas, defrosted
300g paella rice
Salt and pepper to season
A handful of flat leaf parsley, chopped
Lemon wedges to serve
Preheat the oven to 180°c fan
Heat a glug of olive oil in an large, flat oven proof pan that has a lid and brown the seasoned chicken, remove and set aside until needed.
Cook the onion and peppers in the same pan until soft but not browned, add the garlic for a further minute and then stir in the chorizo and paprika. Raise the heat slightly and cook, stirring, until the chorizo has released its oils and the paprika is fragrant.
Pour the wine into the hot pan and let it sizzle for a minute or so, then add the tomatoes and saffron. Season well.
Return the chicken to the pan and add the rice, mix well. Pour over the stock, making sure all the rice is below the level of the liquid.
Pop into the oven with a lid on and leave, undisturbed, for 30 minutes.
Remove the pan from the oven, check the rice is cooked and add the peas and prawns. Stir to mix and add a splash more stock or water to loosen it very slightly. Return to the oven with the lid on for a further 5 minutes.
Allow to rest, covered, for 10 minutes then sprinkle with the parsley and serve with lemon wedges.