Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
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Celebration Hamper
Sherry
Sparkling Wine
Perello Olives
Navarrico Butter Beans
READY IN
60 mins
COOKING TIME
50 mins
PREP TIME
10 mins
SERVES
Serves 4
ingredients
- 6 free-range chicken thighs
- 2 dried nora peppers
- 1 red pepper, deseeded and finely chopped
- 1 x 400g tin polpa (chopped tomatoes)
- 400g Calasparra Paella Rice DOP
IN STOCK - 1 litre stock (chicken or veg)
- Pinch of saffron threads
IN STOCK - 1 clove garlic, peeled and sliced into 2
- 1 tsp of smoked sweet paprika
IN STOCK - Sea salt
IN STOCK - 1 lemon
Method:
- Preheat oven to 180 C.
- Heat a splash of olive oil in a paella pan (or frying pan, ideally 50 cm), sprinkle the chicken with sea salt, and brown both sides. Place the chicken on an oven tray and cook in oven for 10 mins, then remove.
- Break the nora peppers in two and cover with boiling water to rehydrate.
- On a medium heat, sweat the pepper and onion in the paella pan for 10 mins, stirring occasionally, until soft.
- Scrape the flesh from the skin of the nora peppers and chop. Discard the skin and seeds. Add this and the polpa to the pepper and onion mix. Cook on medium heat, stirring, until the moisture has evaporated, and the mixture has darkened to a deep red.
- Bring the stock to the boil, add the garlic and a sprinkle of saffron threads. Leave to infuse for a few minutes, simmering on a low heat.
- Pour the stock into the paella pan, add the smoked paprika and stir. Season well with sea salt. Simmer for a few minutes, before pouring in the rice. Mix briefly, ensuring the rice is level in the pan. Do not stir afterwards. Simmer for 10 minutes, then turn down the heat and half submerge the cooked chicken in the mixture. Cook for a further 10 mins.
- Cover the pan with foil, turn the heat to high and cook for a couple of minutes, allowing the rice on the base of the pan to caramelise, creating the "socarrat".
- Turn off the heat and leave to rest for 10 mins. Serve with lemon wedges, digging deep to reach the socarrat on the base.
ingredients
- 6 free-range chicken thighs
- 2 dried nora peppers
- 1 red pepper, deseeded and finely chopped
- 1 x 400g tin polpa (chopped tomatoes)
- 400g Calasparra Paella Rice DOP
IN STOCK - 1 litre stock (chicken or veg)
- Pinch of saffron threads
IN STOCK - 1 clove garlic, peeled and sliced into 2
- 1 tsp of smoked sweet paprika
IN STOCK - Sea salt
IN STOCK - 1 lemon
