Paella

INGREDIENTS

  • 2 tablespoons olive oil
  • 500g chicken thigh fillet, cut into 5cm pieces
  • 1 large brown onion, finely chopped
  • 2 teaspoons Just Foods Organic Crushed Garlic
  • 2 x dried chorizo sausages, thinly sliced
  • 1 red capsicum, finely chopped
  • 1 corn cob, kernels removed
  • ½ teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 & 1/2 cups medium grain rice
  • 400g can cherry tomatoes
  • 2 cups chicken stock
  • 1 cup water
  • Pinch of saffron
  • Sprigs of fresh rosemary
  • Handful fresh parsley
  • 1 lemon cut into fine wedges

METHOD

  1. Preheat oven 200 C (180 C fan forced). Heat a large frying pan over a medium heat, add oil and cook chicken for 8 minutes or until golden brown. Remove to a plate.
  2. Add onion, garlic and chorizo to frying pan and cook for 5 minutes. Add capsicum, corn, cumin, smoked paprika and corn and cook for a further 5 minutes.
  3. Add rice and stir until well coated with spices and oil, then return chicken to pan.
  4. In a separate saucepan, heat cherry tomatoes, chicken stock, water and saffron and bring to the boil. Pour over chorizo rice allow to simmer for 2 minutes. Pour into ovenproof serving dish. For an authentic touch lay rosemary on top and cover with foil.
  5. Place in oven and bake 30 -35 minutes or until rice is tender. Don’t stir the secret is for the paella to develop a crust on the edge of the pan. Discard rosemary.
  6. Scatter parsley on top and serve with lemon wedges.

TOTAL COOK TIME: 1 Hour
SERVES 4-5