Chicken paella

Ingredients:

400 g quality chorizo

1 small onion

50 g jarred piquillo peppers

½ a group of fresh level leaf parsley

22 free-territory chicken drumettes

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

2 tablespoon tomato pureé

400 g Bomba paella rice

120 ml white wine

750 ml organic chicken stock

200 g frozen peas

1 lemon



Technique: 

Preheat the broiler to 180ºC/gas 4.

Cut the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely cleave the parsley.

Season the drumettes done with ocean salt and dark pepper. Place a 30cm ovenproof sauté container over a medium-high warmth, include the oil, then include the chicken drumettes, in bunches, and chestnut well on all sides. Expel the chicken from the dish and put aside.

Add the chorizo and onions to the skillet, and cook until the onions are mellowed – around 4 minutes. Include the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.

Add the rice to the skillet and mix well to coat it equally with the tomato blend. Cook the rice for around 3 minutes.

Include the wine, blend through and convey to the bubble. Once the rice has assimilated the wine, include 750ml high temp water or stock, then mix in the peas and a large portion of the parsley. Organize the majority of the chicken drumettes on top of the rice, in a spoke design.

Take the paella back to the bubble then exchange to the broiler and heat, revealed, for 30 minutes, or until the rice is decent and delicate.

Expel the paella from the broiler, cover gently with foil and leave to rest for around 10 minutes.

Present with whatever remains of the parsley on top and lemon wedges as an afterthought.