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How to make Oven baked chicken and chorizo paella

Yield = 12
Prep time: 0:10
Cook time: 1:15
Total time: 1:25

Ingredients

  • 1/2 teaspoon saffron threads
  • 2 tablespoons boiling water
  • 8 cups Massel salt reduced chicken style liquid stock
  • 2 teaspoons olive oil
  • 2 (110g) chorizo, sliced
  • 1.2kg chicken drumettes
  • 2 tablespoons smoked paprika
  • 2 brown onions, chopped
  • 3 garlic cloves, crushed
  • 4 cups arborio rice
  • 2 cups frozen peas
  • 200g chargrilled capsicum, sliced
  • 2 medium tomatoes, diced
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 2 lemons, cut into 12 wedges

Method

  • Step 1 Preheat oven to 210°C/190°C fan-forced. Place saffron threads in a small heatproof bowl. Add boiling water. Set aside for 2 minutes for flavours to develop.
  • Step 2 Place stock in a large saucepan over high heat. Cover. Bring to the boil. Remove from heat. Cover and set aside.
  • Step 3 Meanwhile, heat oil in a large frying pan over medium heat. Cook chorizo, turning, for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer mixture to a 7.5 litre roasting pan.
  • Step 4 Toss chicken in 1 tablespoon paprika. Cook, in batches, for 4 minutes or until browned all over. Transfer to a plate. Cover. Add onion and garlic to frying pan. Cook, stirring, for 3 minutes or until softened. Add rice, remaining paprika and saffron mixture. Cook, stirring, for 1 minute to coat rice. Transfer to roasting pan.
  • Step 5 Pour stock into roasting pan. Stir to combine. Arrange chicken on top, slightly submerged in rice. Cover pan tightly with foil. Bake for 50 minutes to 1 hour or until rice is tender and liquid has absorbed.
  • Step 6 Remove pan from oven. Stir in peas. Top with capsicum. Cover with foil. Bake for 5 minutes or until peas are tender and capsicum is heated through. Top with tomato and parsley. Serve with lemon wedges.