Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns.
Prep: 20 mins
Cook: 45 hour
Difficulty: Easy
Serves: 4
INGREDIENTS
400g can chopped tomatoes
600ml chicken stock
1 tsp smoked paprika
good pinch of saffron
1 onion, chopped
1 garlic clove, crushed or finely chopped
2 tbsp olive oil
300g paella rice
4 chicken thighs (skin on or boneless), cut in half
200g chorizo, sliced
150g raw king prawns, leave the shell on a few if you prefer
good handful of frozen peas
1 lemon, quartered (optional)
METHOD
- Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
- Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
- Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
- Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.
Recipe from bbcgoodfood.com
