Friday 19 January 2018

Chicken paella with Spanish chorizo

Chicken paella with Spanish chorizo
Chicken paella with Spanish chorizo

Stephen Milton

Yield: 4 ample servings

MARINADE

1/4 cup dry fino sherry, or dry white wine

1/3 cup olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander Plenty of freshly ground black pepper

1 tablespoon fresh thyme leaves, or 1 teaspoon dried

1/2 teaspoon Chinese five-spice powder

1/2 teaspoon freshly grated nutmeg

2 bay leaves

1/2 teaspoon crushed red pepper flakes

3 tablespoons minced flat-leaf parsley

4 garlic cloves, pressed

2 teaspoons sweet Spanish smoked paprika

Kosher salt

3 to 3 1/2 pounds chicken legs and thighs, cut into 1 1/2- to 2-inch pieces

4 cups low-sodium chicken broth

1/8 teaspoon crumbled saffron threads

3 tablespoons olive oil

9 1/2 ounces Spanish hot or sweet dried chorizo (Palacios), sliced into 1/4-inch coins

1 medium onion, finely chopped 1 medium green bell pepper, seeded and chopped into 1/4-inch dice

1 medium red bell pepper, seeded and chopped into 1/4-inch dice

1 14-ounce can diced tomatoes, with some of their juices

2 cups Spanish short-grain rice, preferably Valencia or Arroz Bomba

* Combine all of the ingredients for the marinade in a glass measure.

* Place the chicken pieces in a sealable plastic bag and pour the marinade over. Refrigerate for 2 to 3 hours, turning the bag once.

* Remove the chicken pieces from the marinade; reserve the marinade. Sprinkle the chicken lightly with salt and black pepper.

* Pour a cup of the broth into the marinade bag, and transfer that mixture to a 1-quart glass measure. Add the remaining 3 cups broth. Sprinkle the crumbled saffron over the broth and bring to a boil in a microwave oven, 5 to 10 minutes, depending on the oven's wattage. Keep the mixture hot.

* Preheat the oven to 400°F (gas) or 450°F (electric).

* Heat the oil in a 15-inch paella pan over medium-high heat. Add the chicken and sauté, turning once, for about 5 minutes total (it should not be fully cooked).

* Remove the chicken from the pan and keep warm. Scatter the chorizo coins in the pan and stir-fry for 2 minutes. Add the onion and bell peppers to the pan and sauté until the vegetables are slightly softened.

* Stir in the tomatoes and cook for another 2 minutes.

* Add the rice and stir to coat well. Pour in all of the hot broth and bring to a boil. Continue boiling, stirring and rotating the pan occasionally, until the mixture is no longer soupy but sufficient liquid remains to continue cooking the rice, about 4 minutes.

* Discard the bay leaves and arrange the chicken pieces over the rice. Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 to 13 minutes in a gas oven, 15 to 20 in an electric oven.

* Remove the pan from the oven, cover it with a lid or heavy-duty aluminum foil, and let the paella sit 5 to 10 minutes, until the rice is cooked to taste.

Irish Independent

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