Amira Paella with peppers, chorizo & chicken
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Level: Easy
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Cooking Time: 35 Minutes
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Preparation Time: 25 Minutes
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Serves 6
What You Need
- Pinch Saffron Threads
- 6 large Chicken Thighs, skin on & bone in
- 2 tbsp olive oil
- 250 g Cooking Chorizo, diced
- 2 medium Onions, chopped
- 2 Peppers (any colour), chopped
- 150 g Cherry Tomatoes, halved
- 2 cloves garlic, crushed
- 1/2 tsp Spanish smoked paprika
- 300 g Amira pure basmati rice
- 300 ml Chicken stock
- 200 ml Dry white wine (or extra stock)
- 200 g Frozen Peas (no need to defrost) (or use fresh shelled peas if they're in season)
- Small bunch Flat leaf parsley, chopped
- Salt and Freshly Ground Black Pepper
- 1 lemon cut into wedges, to serve
What to do
Preheat oven to 200ºC / 180ºC fan.
Sprinkle the saffron threads into a small heatproof glass or bowl and pour over 2 tablespoons of boiling water. Set aside to infuse.
Add the oil to a large heavy based heatproof casserole and set over a medium high heat. When it is hot, add the chicken thighs, skin side down, and fry without turning for 5 minutes until the skin is crisp and golden. Turn the chicken over and add the chorizo, and fry together for a further 5 minutes.
Reduce the heat a little before adding the onions and peppers and frying for a further 10 minutes before stirring through the tomatoes, garlic and smoked paprika and Amira Pure Basmati Rice. Fry for another minute or two making sure all the Rice grains are well coated in the juices in the pan. Pour in the stock and wine, and season with salt and freshly ground black pepper, stirring well and making sure the Paella Basmati Rice Recipe is completely submerged. Cover with a tight fitting lid or snuggly tucked piece of foil and bake in the oven for 30 minutes.
Remove, stir through the peas and most of the parsley, recover and return to the oven for a further 5 minutes. Serve immediately, with a little extra parsley scattered on top and lemon wedges to squeeze over.
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