Friday, 4 November 2011



3 boneless chicken thighs
salt and freshly ground black pepper

olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup hot chicken stock, preferably organic
1 cup chopped tomatoes
1  pinch of saffron
1 teaspoon smoked paprika
1 cup paella rice
small bunch flat leaf parsley, leaves picked and chopped
2 handfuls peas, fresh or frozen
200g mussels, scrubbed
2 squid, cut into rings

Preheat the oven to 170ºC. 
Season the chicken pieces with salt and pepper. 
Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. 
Place the pieces on a baking tray and into the oven for 20 minutes.

Put the pan back on the heat. Add the onion and garlic and fry until soft. 
Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock, chopped tomatoes and leave to cook on a medium heat, stirring from time to time.

After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, mussels and squid. Place a lid on the pan and cook for 10 minutes more.

Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.