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Baked paella

This wonderfully warming baked paella is packed full of Mediterranean sunshine flavours and colours, and is perfect to brighten up a big family meal and to share with friends. The excellent grain separation of basmati rice makes it the good, albeit unusual rice choice for this dish.

Rice type: Basmati rice
Servings: 6
Preparation Time: 25 mins
Cooking Time: 35 mins

Ingredients

• Pinch saffron threads
• 6 large chicken thighs, skin on & 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 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

Step 1

Preheat oven to 200ºC / 180ºC fan


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

Step 2

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

Step 3

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 Paella Basmati Rice Recipe is completely submerged

Step 4

Cover with a tight-fitting lid or snuggly tucked piece of foil and bake in the oven for 30 minutes.

Step 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

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