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Chicken and Chorizo Paella

Celebrity chef Curtis Stone shares his foolproof recipe for classic Spanish paella with chorizo and chicken . This one pan recipe is so easy to create just pop in the oven, bake and serve with sangria and a fresh garden salad.

Chicken and Chorizo Paella

 

“Paella is the national dish of Spain and a classic one- pan meal. It is traditionally made on an outdoor grill, but first I learned to make paella in the oven, and I have stuck with that foolproof, utterly delicious version. Use a starchy medium- grain rice so the paella sticks together when it’s being spooned up. This is one dish where you do not want fluffy individual grains.” Curtis Stone

Serves 4

4 to 6 chicken drumsticks

Sea salt and freshly ground black pepper

2 tablespoons olive oil

250g smoked Spanish chorizo sausage, casings removed and cut into 2.5mm- thick rounds or wedges

1 brown onion, fi nely chopped

1 red capsicum, cored, seeded, and diced

5 garlic cloves, finely chopped

3/4 teaspoon sweet smoked paprika

Large pinch of saffron threads

2 cups medium- grain white rice, such as

Spanish Calasparra or Italian Arborio

31/2 cups reduced- salt chicken stock

1 medium tomato, halved, seeded, and finely diced

2 tablespoons chopped fresh fl at- leaf parsley

 

Preheat the oven to 200˚C/180ºC fan-forced.

Season the chicken with salt and pepper. Heat a paella pan or 30cm heavy ovenproof frying pan over medium- high heat. Add the olive oil, then add the chicken and cook, turning occasionally, for about 5 minutes, or until browned on all sides. Transfer to a plate.

Reduce the heat to medium, add the chorizo to the pan, and cook, stirring occasionally, for about 2 minutes, or until browned. Add the onion, capsicum, garlic, paprika, and saffron and cook, stirring often, for about 3 minutes, or until the vegetables soften. Add the rice and cook, stirring often, for about 2 minutes, or until the rice is coated with oil and the mixture looks dry.

Stir in the stock, 1 teaspoon salt, and 1/4 teaspoon pepper. Return the chicken to the pan, arranging it in a single layer and evenly spaced. Increase the heat to high and bring to a simmer.

Transfer the pan to the oven and bake, uncovered, for about 30 minutes, or until the rice is tender and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife. A sign of a good baked paella is crisp rice around the sides of the pan. Let stand at room temperature to allow the rice to settle for 5 minutes.

Sprinkle the paella with the diced tomato and parsley and serve hot.

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