Paella. A Spanish classic made French.

The best paella I’ve ever eaten was created at a seaside bistro on the coast in Barcelona. I’m not sure whether it was the paella that was good, or the location, or that we had been living in London for the 6 months prior, and this was the first time we’d seen the sea in that long.

Either way, it was delicious.  And memorable.

Paella always sounds far more difficult to make than it actually is. Ideally you would have a wood fire to cook over, a proper paella pan and a gorgeous Spanish man helping you out, but you can still produce passable version without any of the above.

In this version I’ve used L’Authentique’s chicken confit and fresh chorizo. So this paella has a slightly French spin. The absence of seafood gives it a heartier feel, perfect for these chilly winter nights.

CHICKEN AND CHORIZO PAELLA

2017-07-17 11.01.55 v1.jpg2 whole legs chicken confit
2 tablespoons olive oil
4 fresh chorizo sausages
1 red onion, finely chopped
1 whole green capsicum, deseeded and sliced
1 whole red capsicum, deseeded and sliced
4 cloves garlic, finely chopped
1 1/2 cups casparella or abrorio rice (or other short grain)
6 cups chicken stock (1.5 litres)
2 teaspoons smoked paprika
Pinch saffron threads
Zest and juice of a lemon
salt/pepper to taste
Fresh chopped parsley to serve

  1. Scrape the excess fat off the chicken confit. Remove skin and discard. Shred chicken and set aside.
  2. Heat a paella pan or a large heavy fry pan over a moderate/high heat. Add olive oil and fry sausages until brown and cooked through. Set aside.
  3. Reheat fry pan over low heat and add onion, capsicum and garlic. Cook, stirring, until vegetables have softened.
  4. Sprinkle over rice and stir to combine. Pour over chicken stock and add paprika and saffron.
  5. Slice chorizo and arrange with shredded chicken over the paella. Bring to the boil, then reduce heat and cook, slowly, until all the stock is absorbed by the rice.
  6. When the rice is cooked, season with salt and pepper and sprinkle over parsley.
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