Saffron rice with chicken, seafood and sherry

Saffron rice with chicken, seafood and sherry

By
From
Roasting Tray Magic
Serves
4
Cooking time
70 mins
Photographer
Faith Mason

Purists would have a field day if this dish were ever called paella – so let’s not speak of it. Suffice to say this is ‘inspired’ by that classic dish and uses lots of Spanish flavours to produce a hearty and deeply flavourful rice feast.

Ingredients

Quantity Ingredient
4 chicken thighs, skin on
olive oil, for drizzling
sea salt
freshly ground black pepper
1 large red onion, chopped
1 red pepper, deseeded and chopped
3 garlic cloves, crushed
1 litre chicken stock
2 tablespoons dry sherry
2 ripe tomatoes, peeled and diced
1 tablespoon smoked paprika
1 bay leaf
pinch saffron strands, finely chopped
400g paella rice
80g frozen peas
8 raw king prawns, peeled and heads removed, (optional)
100g squid rings
lemon wedges, to serve

Method

  1. Preheat the oven to 200°C.
  2. Place the chicken in a 30 x 20 x 5-cm roasting tray, skinside up, drizzle over a little olive oil and season with salt and pepper. Roast for 25 minutes until the skin is golden. Remove from the tray and set aside.
  3. Discard all but 2 tablespoons of fat from the tray. Add the onion, pepper and garlic, toss to coat and roast for 10 minutes until softened.
  4. Pour in the stock and stir to scrape up any caramelised bits on the bottom. Add the sherry, tomatoes, paprika, bay leaf, saffron, rice and lots of salt and pepper. Stir well, then return the chicken to the tray. Cover tightly with foil and bake for 25 minutes, by which time the chicken should be cooked through.
  5. Add the peas, prawns and squid to the tray, poking them into the rice. There should still be some liquid left to be absorbed, but if not add a splash more stock or water. Cover with foil and roast for a final 5 minutes – the prawns should be pink and the squid tender and cooked through. Serve immediately with lemon wedges.
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