We start with rice that's been coated in a slowly sweated soffrito mixture of red onion, capsicum and sweet fennel and then cooked with browned chorizo and diced free-range chicken in saffron-scented chicken stock. We did a lot of experiments to nail down this recipe, trying various permutations on a theme of fully cooking the whole dish and reheating it but were never completely happy with the result. So we're delivering this to you in kit form and it's brilliantly foolproof: First there's the delicious cooked-down mixture of chicken, chorizo, vegetables and flavourings, then there's a package of Spanish calasparra rice, and finally, a pouch of our own home-made chicken stock, laced with sherry and flecked with saffron.
Free-range chicken, rice, chorizo, red capsicum, red onion, garlic, fennel bulb and seeds, olive oil, dry sherry, free-range chicken stock (free-range chicken bones, carrots, onion, celery, garlic, water, peppercorns, bay leaves, parsley), sherry, saffron, smoked paprika, tomato paste, peas, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Defrost before cooking, then place a wide frying pan over a medium heat and add the chicken and chorizo mixture, stirring to heat through. Meanwhile, heat the stock in a saucepan or microwave. Stir the rice through the chicken and chorizo mixture, making sure it's coated thoroughly, then pour over the stock, stirring once to combine. Let simmer for about 18 minutes, or until the stock is almost fully absorbed, add the peas and cover with foil, turn off the heat and let stand for 5 minutes, before serving with lemon wedges and a sprinkle of parsley. Minimal effort and you will feel like a genius
If you'd like to add seafood to your paella, you could put just cooked prawns or mussels in for the final 5 minute covered reheat. Serve sprinkled with parsley and some lemon quarters with a big green salad on the side.