Paella is the perfect supper for sharing, especially when you’re dreaming of winter sun. One forkful of this dish will bring to mind sun-drenched days in Spain… If you prefer, you could swap the chorizo and chicken and create a seafood paella – just add raw prawns, squid and mussels for the last 3 minutes of the cooking time. Alternatively, you could make it a vegetarian dish by replacing the meat with cubed sweet potato and marinated artichoke hearts.
•Preparation and cooking time: 1 hour •Serves 6
1 red pepper, halved
4 large tomatoes
2 tbsp olive oil
3 chicken breasts, cut into chunks
150g chorizo, sliced
knob of butter
1 large onion, chopped
2tbsp sweet smoked paprika
300g paella or risotto rice
pinch of saffron, soaked in 2tbsp hot water
1 large green pepper, chopped
850ml hot chicken stock
handful chopped fresh parsley
1 Grill the red pepper under a high heat until the skin is blackened. Put in a bowl, cover with clingwrap and set aside. Score crosses on the bottoms of the tomatoes and plunge them into a bowl of boiling water for 30 seconds, then peel, quarter, deseed and roughly chop. Peel the red pepper and roughly chop.
2 Heat the oil in a paella pan or large frying pan. Fry the chicken for 2 to 3 minutes, or until golden all over. Add the chorizo and cook for 2 minutes until it is crisp and has released some fat. Remove the chicken and chorizo with a slotted spoon to a plate (keeping the fat in the pan) and keep warm.
3 Add the butter to the pan and gently fry the onion for 10 minutes, or until soft. Add the paprika and tomato purée and cook for 2 minutes. Stir in the rice and cook for a further 2 minutes. Add the saffron and its soaking water, the tomatoes, the red- and green peppers, the juice of 1 lemon and half the stock. Cook for 10 minutes.
4 Return the chicken and chorizo to the pan and add the remaining stock. Cook for a further 10 to 15 minutes, until all the stock has been absorbed and the rice is tender. Serve garnished with chopped parsley and the remaining lemon, cut into wedges.