Not many of us own a paella pan to make a true Spanish-style paella, but with a wide and deep ovenproof frying pan you can get a good approximation of the dish, finishing it by baking in the oven like this recipe. It’s essential to use a good-quality rice such as Calasparra, which is known for its excellent absorption qualities.
Preheat the oven 200°C.
Heat the chicken stock gently with the saffron.
Heat half of the olive oil in a 26cm paella pan or a wide ovenproof pan.
Add the chicken and brown all over. Remove from the pan and set aside.
Add the remaining oil and the chorizo to the pan and fry gently for 5 mins until it releases it oils. Add the onion and cook for 5 mins until soft, then add the garlic and smoked paprika and cook for a minute.
Stir in the rice and fry for a few minutes until well coated. Add the wine, then the stock.
Season generously with salt and pepper and bring up to the boil. Simmer for 10 mins. Add the chicken pieces to the pan, pushing down under the stock. Place in the oven and cook for a further 10-15 mins or until all the liquid is absorbed and the rice is cooked through (add extra stock if you feel the rice needs a little more cooking).
Remove from the oven and rest for 5 mins, then scatter the parsley over the top and serve with lemon wedges.
600ml chicken stock
pinch Greek saffron
2 tablespoons olive oil
450g chicken thighs, cut into 6cm pieces
100g Monte Nevado chorizo, sliced
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon La Chinata sweet smoked paprika
1 cup Calasparra rice
1⁄2 cup white wine
2 tablespoons finely chopped flat leaf parsley
wedges of lemon to garnish