Transport yourself to Spain with this Chicken and Vegetable Paella. The tender chicken, rich rice, and briny olives create a satisfying depth, while the vegetables add a fresh, earthy touch.
Serves 6
550-600g Mahy Farms skinless, boneless chicken thighs, cut into large chunks
Sal de Añana spring salt
Freshly ground black pepper
100ml extra virgin olive oil (EVO)
1 large onion, chopped
3 cloves garlic, crushed
12g sachet La Chinata paella seasoning
2 cups Sabato tomato passata
1 litre Foundation liquid chicken stock
2 cups (400g) El Socarrat paella rice
250g green beans, trimmed and halved
½ jar El Navarrico sliced piquillo pimientos
180g jar Bioitalia organic grilled artichokes, well drained
12 Losada pitted Gordal olives
Italian parsley leaves, to garnish
Sabato aioli, to serve
Season chicken with salt and pepper. Heat EVO in a 34cm paella pan (or large frying pan). Add chicken to the pan; cook for 5-6 minutes, turning to brown all over. Remove chicken to one side.
Add the onion to the pan and stir-fry for 2-3 minutes, then add the garlic and paella seasoning and cook for a minute more. Add the passata and a little salt; simmer for 3-5 minutes until the sauce reduces and thickens.
Stir in the stock – the liquid should reach just below the top of the paella pan. Bring to the boil. Stir in the rice and return the chicken to the pan then turn the heat down to medium-low to simmer gently for 10 minutes. Shake the pan from time to time but do not stir so that a toasty, crispy, golden crust (known as soccarat) forms on the bottom of the pan.
Now, nestle the vegetables into the rice and liquid. Continue to simmer gently for a further 8-10 minutes. Adjust seasoning with salt, if needed. Turn off the heat, cover the pan with baking paper or foil and let sit for 5 minutes before serving, scattered with parsley. Serve with aioli on the side, to dollop over.
Recipe by Julie Le Clerc
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