Chicken and pepper paella
Preparation time: 30 minutes
Cooking time: 50 minutes
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, crushed
3 tomatoes, roughly chopped
1 tsp smoked paprika
Pinch of saffron
250g (9oz) Arborio rice
750ml (1 pint, 7floz) chicken stock
125ml (4floz) piri-piri sauce
4 chicken thighs
2 tbsp rapeseed oil
100g (31/2oz) roasted red peppers
Freshly squeezed lime juice
20g (3/4oz) parsley, roughly chopped
Salt to taste
- Heat the olive oil over a medium heat and sauté the onions until golden. Add the garlic and tomatoes and cook for another minute. Add the smoked paprika and saffron and allow to infuse for five minutes.
- Pour the Arborio rice into the pan and toast slightly. Add the chicken stock mixed with the piri-piri sauce and leave to simmer, until most of the liquid has been absorbed, but the rice is not dry. Do not stir the rice, as you want a crusty layer to form on the bottom of the pan.
- While the paella is cooking, heat the rapeseed oil over a medium heat. Add the chicken to the pan to brown, then remove and cook in the oven for 15 minutes.
- To serve, place the chicken thighs and roasted red pepper in paella. Scatter over the parsley and squeeze over lots of fresh lime.
Recipe and image courtesy of Nando’s