Baked paella with peppers, chorizo and chicken recipe

Try cooking up this hearty baked paella with peppers, chorizo and chicken recipe for a warming and filling meal packed with delicious flavours

Ingredients

Pinch saffron threads
6 large chicken thighs, skin on and bone in
2 tbsp olive oil
250g cooking chorizo, diced
2 medium onions, chopped
2 peppers (any colour), chopped
150g cherry tomatoes, halved
2 cloves garlic, crushed
1/2 tsp Spanish smoked paprika
300g Amira Pure Basmati rice
300ml chicken stock
200ml dry white wine (or extra stock)
200g frozen peas (no need to defrost)
Small bunch flat-leaf parsley, chopped
Salt and freshly ground black pepper
1 lemon cut into wedges, to serve

Method

1. Preheat oven to 200oC / 180oC fan.

2. Sprinkle the saffron threads into a small heatproof glass or bowl and pour over 2 tablespoons of boiling water. Set aside to infuse.

3. Add the oil to a large heavy based heatproof casserole and set over a medium high heat. When it is hot, add the chicken thighs, skin side down, and fry without turning for 5 minutes until the skin is crisp and golden. Turn the chicken over and add the chorizo, and fry together for a further 5 minutes.

4. Reduce the heat a little before adding the onions and peppers and frying for a further 10 minutes before stirring through the tomatoes, garlic and smoked paprika and Amira Pure Basmati rice. Fry for another minute or two making sure all the rice grains are well coated in the juices in the pan. Pour in the stock and wine, and season with salt and freshly ground black pepper, stirring well and making sure the rice is completely submerged. Cover with a tight fitting lid or snuggly tucked piece of foil and bake in the oven for 30 minutes.

5. Remove, stir through the peas and most of the parsley, recover and return to the oven for a further 5 minutes. Serve immediately, with a little extra parsley scattered on top and lemon wedges to squeeze over.

6. If you enjoyed this recipe, or added your own personal twist why not follow Amira on Facebook?