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Chicken ‘paella’
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Total Time:
1 hour
Delicious one-pan paella with budget-friendly chicken drumettes. Optional saffron for extra rich flavor.
Ingredients:
  • 400 g quality chorizo
  • 1 small onion
  • 50 g jarred piquillo peppers
  • ½ a bunch of fresh flat-leaf parsley
  • 22 free-range chicken drumettes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 2 tablespoon tomato pureé
  • 400 g Bomba paella rice
  • 120 ml white wine
  • 750 ml organic chicken stock
  • 200 g frozen peas
  • 1 lemon
Instructions:
  • Preheat the oven to 180ºC/gas 4. Slice the chorizo, dice the onion, dice the peppers, and chop the parsley. Season the drumettes with sea salt and black pepper. Brown the drumettes in a pan, then set aside. Cook chorizo and onions in the pan until onions are softened. Add piquillo peppers, paprika, and tomato pureé. Stir in rice and cook for 3 minutes. Pour in wine, then add water or stock, peas, and half the parsley. Arrange the drumettes on top of the rice. Bake uncovered for 30 minutes until rice is tender. Rest for 10 minutes, then serve with remaining parsley and lemon wedges.

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