Serves 10
60 min
Chicken Paella
Recipe GLPRb2a29bcfbb0b7d
A vibrant, one-pan Spanish paella loaded with tender chicken drumettes, smoky chorizo, and fragrant saffron rice, finished with bright piquillo peppers and fresh parsley.
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Ingredients
400 g quality chorizo, sliced
2 tablespoons extra virgin olive oil
22 free-range chicken drumettes, seasoned with salt and pepper
1 small onion, finely diced
50 g jarred piquillo peppers, finely diced
1 teaspoon smoked paprika
2 tablespoons tomato purée
400 g Bomba paella rice
120 ml dry white wine
750 ml organic chicken stock, heated
200 g frozen peas
½ bunch fresh flat-leaf parsley, picked and finely chopped
1 lemon, cut into wedges
Sea salt and black pepper to taste
Directions
Preheat your oven to 180°C (350°F, gas mark 4). Prepare all ingredients: slice the chorizo, finely dice the onion and piquillo peppers, and finely chop the parsley, keeping half for garnish.
Pat the chicken drumettes dry and season all over generously with sea salt and black pepper.
Heat the olive oil in a 30 cm ovenproof sauté pan over medium-high heat. Working in batches to avoid crowding, add the drumettes and brown well on all sides until golden, about 3–4 minutes per batch. Transfer the browned chicken to a plate.
Add the sliced chorizo and diced onion to the same pan and cook, stirring occasionally, until the onion becomes soft and translucent, about 4 minutes. Stir in the diced piquillo peppers, smoked paprika, and tomato purée. Season with salt and pepper, and cook, stirring frequently, until the tomato purée begins to bubble and caramelize, about 2 minutes.
Add the paella rice to the pan and stir continuously for about 3 minutes, coating every grain evenly in the tomato and chorizo mixture.
Pour in the white wine, stir well, and bring to a gentle boil. Allow the rice to absorb the wine, about 2–3 minutes. Add the hot chicken stock and stir in the frozen peas and half of the chopped fresh parsley.
Arrange all the browned chicken drumettes on top of the rice in a spoke pattern. Bring the paella to a boil, then transfer the pan to the preheated oven.
Bake uncovered for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. The chicken should reach an internal temperature of 165°F (74°C).
Remove the paella from the oven, cover loosely with aluminum foil, and let rest for 10 minutes to allow the rice to finish setting.
Garnish with the remaining fresh parsley and serve hot with lemon wedges on the side.
