Paella originated in Valencia where the short grain Calasparra rice is grown. It is traditionally cooked in a wide, shallow pan with two handles (also known as a paella pan), over an open fire. Today though, it can be successfully cooked on top of the stove or barbecue. It’s a perfect dish to feed a crowd.
pinch of saffron threads, toasted
5 cups chicken stock, hot
300 grams boneless, skin-on chicken thighs
3 tablespoons olive oil
200 grams chorizo sausage, sliced 1⁄2 cm
1 red onion, sliced
1 red capsicum, sliced
2 zucchini, diced
4 cloves garlic, finely chopped
300 grams Spanish calasparra or Italian risotto rice
400 grams ripe tomatoes, peeled and chopped
zest of 2 lemons lemon wedges
Infuse the saffron threads in the chicken stock. Cut the chicken into 3 cm pieces.
Heat the oil in a heavy-based, wide sauté pan or paella pan. Add the chicken and chorizo and sauté until golden.
Remove and set aside. Add the onion, capsicum, zucchini and garlic and cook until tender. Add the meat back to the pan with the rice. Add the stock, tomatoes and zest and stir. Bring to the boil then reduce the heat to a gentle simmer. Do not stir again.
Cook, uncovered, for 20 minutes or until the rice is tender.
Remove from the heat, cover with foil and stand in a warm place for 5-10 minutes.
Garnish with lemon wedges and serve. Serves 6-8