Oven baked paella, absolutely scrummy and gives you all the time being with your family and friends and not stirring stirring stirring! Based on Orlando Murrin, a total legend of mine, you know this is going to be delicious. To me, like risotto, there are no rules as to what goes in this, add or take away, scale it up or down, but as Orlando says, only and yes only paella rice with do! You can add chilli flakes, mussels, chopped rosemary, add cherry tomatoes, you choose however, a good glug of sherry, and a knob of butter just before it goes on the table, was simply delicious. I did this last night, as it was blowing a hurricane of snow, and wind... red wine and a crisp green salad, home made bread. A perfect Wednesday night xx
serves 4 generously
400 g tin chopped tomatoes
600 mls chicken stock
1 tsp smoked paprika
1 large onion, chopped
1 garlic clove, crushed
2 tbsp olive oil
300g paella rice
4 boneless chicken thighs, halved
200g chorizo, sliced
150g raw prawns
handful of frozen peas
1 lemon, quartered.
Heat the oven, 220/220 fan c, gas 8. Put the chopped tomatoes, stock, paprika and a good pinch of saffron into a large saucepan and bring to the bowl for around 5 minutes. Make sure it is steaming hot.
Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle olive oil over, mix and cook in the oven for about 15 minutes or until just going brown.
Stir in the rice, chicken, chorizo, hot stock and tomato mixture, season well and return to the oven, uncovered.
After 20 minutes stir in the raw prawns and peas, and return to the oven for a further 5 - 10 minutes or until all rice, chicken and prawns are cooked through. Pop the lemon quarters on top, and a super delicious thing to do is pop it all back into the oven for another few minutes, enabling the lemons to be warm and juicy... serve immediately with a crisp green salad and fresh bread.