My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre. This is a good version for the non seafood eaters in the family. It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table. Great photo taken by Vilte Barnes.
Ingredients
250g diced chicken thigh
2 cured chorizo, chopped
800ml chicken stock
250g Calasparra rice
50g frozen peas or fresh chopped beans
1 1/2 Tablespoons of smoked paprika
1 Teaspoon saffron threads
Extra virgin Olive Oil
4 cloves garlic, crushed
1/2 bunch flat leaf parsley, chopped
1/2 bunch chives, chopped
2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar
4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)
1/2 lemon to squeeze for juice
1 lemon cut into 8 for decoration
Method
Heat a frypan or Paella pan over high heat.
Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.
Continue to cook stirring until the tomato and capsicum are softened.
Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.
Stir and bring to a gentle simmer, continue to cook for about 18 minutes.
When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.
Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.
Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges. Serve with crusty bread.
Ole
Mamma Marmalade
