400g Brindisa Calasparra Paella Rice
40g Brindisa Navarrico Piquillo Peppers
60g Brindisa Cooking Chorizo
1 tsp Brindisa Saffron Stamen La Mancha
1 tsp Brindisa La Chinata Mild Smoked Paprika
4 chicken thighs, boneless, skinless
400ml chicken stock broth
Small handful marjoram spice, finely chopped
2 garlic cloves, minced
2 onions, finely sliced
4 large plum tomatoes, finely diced
1 handful of flat leaf parsley
Pinch of salt
Pinch of black pepper
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 524Kcal/2190kJ
Finely grate the zest of half a lemon and add to the chicken along with some salt and black pepper and 10ml olive oil. Allow to marinate for 3 hours.
Fry the onion in the remaining olive oil in a large pan. Once softened add the garlic, tomatoes, paprika and remaining salt. Cook out until the tomatoes are broken down and the liquid has been cooked off.
Add the stock and the saffron and bring to the boil.
Add the rice and give a stir to make sure everything is evenly distributed, do not stir again.
Cook at a gently rolling boil for 5 minutes.
Cut the chorizo in half and sauté briefly to lightly colour.
Once the rice in no longer soupy arrange the chicken pieces, chorizo, and pepper slices over the top, pressing into the rice slightly, turn the heat to low and cook for 10 minutes.
Place the paella into an oven at 180 degrees for 5 minutes and then remove and ensure chicken is cooked through.
Allow paella to rest, covered with a clean cloth for 5 minutes before finishing with chopped parsley and lemon wedges.