Oven Baked Paella

Life through food coloured glasses

When it comes to paella, nothing really compares to the real thing cooked over fire in a massive paella pan. But if you want the flavour and taste of spain during the week with minimum input then this is a genius recipe. It has the flavour, texture and taste of the original dish. It even has those delicious crispy edges. The other great thing is that it's a winner with the kids.

Next time I am definitely throwing some seafood in, so if you are one step ahead of me give it a go and let me know.

Life Through Food Coloured Glasses

Would you like some paella with your chili?

Serves 4-6

Prep Time: 20 mins

Cooking time: 40 mins

gluten free, egg free, dairy free

Variations

You could add prawns, mussels and clams for the final 10 minutes of cooking.

Ingredients:

1 tbsp Olive Oil
500g Chorizo,
2 Onion, chopped
600 g Chicken Thigh Fillets, sliced
2 scant teaspoons of salt
2 Tomatoes, chopped
5 cloves Garlic, crushed
2 tsp Paprika
1 tablespoon of oregano flakes
1 tsp Turmeric
Pinch Dried Chilli Flakes
2 cups Arborio Rice
2 1/2 cups Chicken Stock
1 Lemon, cut into wedges
Parsley Leaves and Green Salad, to serve

Directions:

Preheat oven to hot, 200°C.
Heat oil in a large frypan on high and cook whole chorizo for 5-10 minutes until brown on all sides. (It doesn't have to be cooked through) Take them out of the pan one at a time and slice them into rounds. Place them back in the pan and continue with the rest of the chorizo until brown, crispy and cooked.
Grease a large tray or baking dish.
Once the chorizo is browned on all sides and cooked through place in the tray.
Place the onion in the frypan and sauté, letting it soak up all the chorizo juices. Add the garlic and the sliced chicken thighs and cook until browned. Add the salt, sugar tomatoes, paprika, turmeric, chili, tomato paste and stir.
Once the chicken is cooked through put it in the tray with the chorizo and stir.
Put the Arborio rice in the pan and toast for 2 minutes allowing it to soak any of the remaining flavor in the pan.
Put the rice and the hot chicken stock into the tray with the chicken mix. Stir well to ensure everything is mixed together.
Cover with foil and bake for 30 mins. Remove foil and Bake, for a further 5-10 mins, until rice is tender. Sprinkle with parsley lemon wedges and serve with a green salad.