Chicken, Chorizo and Chipotle Paella

Two things make a good paella and thats soccorat and saffron. When you’re recreating something as classic as a paella, quality, authentic ingredients are key. This is a very simple one-pan barbecue dish, although it can also be prepared on the stovetop. All you need to accompany it is a sprinkling of parsley, a few wedges of lemon and some good crusty bread – it’s the ideal summer dish that will surely bring the family together at the dinner table.

SERVES: 4

INGREDIENTS

6 boneless, skin-on chicken thighs
sea salt and ground pepper
2 tablespoons olive oil
1 large onion, sliced
1 red capsicum, thickly sliced
3 cloves garlic, crushed
2 bay leaves
2 teaspoons finely chopped fresh thyme or rosemary
1½ teaspoons smoked paprika e.g. La Chinata Paprika
3 cured gluten-free chorizo sausages, cut into 2cm pieces
good pinch saffron threads (optional)
400-gram tin crushed tomatoes + 1/2 cup of good quality Chipotle sauce
1½ cups Spanish rice, e.g. calasparra or bomba
1 litre chicken stock

Equipment: 30cm paella pan or sauté pan.

METHOD

Cut the chicken thighs in half or into thirds if large. Season generously with salt and pepper. Heat the oil in the pan and cook the chicken skin side down until deeply golden. Transfer to a plate.

Add the onion, capsicum, garlic, bay leaves, thyme or rosemary, paprika, chorizo and saffron, if using, to the pan and cook for 5 minutes, stirring often. Add a little more oil if needed.

Stir in the tomatoes, chipotle sauce and rice, then add the stock. Season generously with salt and pepper, then nestle in the chicken along with its juices. Reduce the heat to low and cover the dish with foil. Cook, without stirring, for about 20 minutes, or until the rice is tender but still with a little bite to it. Turn off the heat and leave for 5 minutes before serving. Serve with a sprinkle of parsley, some lemon wedges and crusty bread.