- 4 cups chicken stock (found in-store)
- 1 small pinch saffron threads
- 4 chicken drumsticks, or 2 large chicken breasts – diced small (found in-store)
- 4 T olive oil (found in-store)
- 1 chorizo sausage (cut into slices) (found in-store)
- 1/2 red capsicum (cut into strips)
- 1 garlic clove (chopped)
- 1/2 teaspoon smoked paprika
- 2 cups paella rice (found in-store)
- 1 spring onion (sliced)
- salt and pepper to taste
Position a rack in the lower third of oven and preheat the oven to 180’C
Place the saffron in a cup of hot water, cover and set aside.
Meanwhile, heat a large pan (or paella pan) over med-high heat.
Season the chicken with salt and pepper. Add the oil to the pan, then add the chicken and cook for 5 minutes, or until brown on all sides. Transfer the chicken to a plate and reduce the heat to medium.
Add the chorizo to the pan and cook for 2 minutes or until browned. Add the onion, bell pepper, garlic, and paprika and cook for 3 minutes, or until the vegetables soften. Stir in the rice and cook for 2 minutes, or until the pan is dry and the rice is coated with oil. Stir in the warm saffron water.
Nestle the chicken into the rice mixture, spacing evenly, and pour any accumulated chicken juices over, and the stock to just cover the rice. Sprinkle with the tomato and season with salt and pepper. Transfer the paella to the oven and bake, uncovered, for 30 minutes, or until the rice is tender and crisp around the sides of the pan and the chicken is cooked through.
Remove the paella from the oven and let stand for 5 minutes. Garnish with the spring onion and serve.
Note: Do not over season with salt as the flavours of the chorizo and stock will release once cooked in the dish. Leave the last seasoning to taste, once the dish has completed cooking.