Delicious UK - (09)September 2020

Chickenandpepper
paellawithchorizo
SERVES4-6.HANDS-ONTIME 35 MIN,
SIMMERING TIME 30 MIN, PLUS RESTING

MAKE

AHEAD

Infusethesaffroninthe
stockuptoa dayahead.
Letit cool,thenpackin
a leak-proofcontainer.If youplan
tocooksoonafterarrivalyoucan
preparethechickenandvegetables
totheendofstep3 uptoa dayahead.
Coolallthepreppedingredients
fullybeforechilling,thenpackina
container,readytoputinthecoolbox
and bringwithyouontheday.

PREP

TIPS

Tocutwholechickenthighs
inhalfthroughthebone,
you’llneedpoultryshears
anda largeknife.Bonelessthigh
filletsareeasiertohalvebutwill
needlesscooking,soinstep3,fry
themforonly2 minutesoneachside.
Visitdeliciousmagazine.co.ukto
finda recipeforaiolioraddcrushed
garlicanda squeezeoflemonjuice
togoodmayonnaise.Orbuysome
ready-made– MailleAioliis
available in Tesco and Waitrose.

• 1 litregoodqualitychickenstock


• Largepinchsaffron strands


• 6 tbspoliveoil


• 6 largeBritishbone-in,skin-on
  chickenthighs,cutinhalf(seetips)


• 1 smallonion,finelychopped


• 3 garliccloves,crushed


• 150gchorizosausage,chopped


• 2 largetomatoes,deseeded
  andfinelychopped


• 300gpaellarice(Spanish
  bombariceif you can get it, or just
  usearborio)


• 3 tbsproastedpiquillopeppers,
  drainedandsliced(orother
  roastedredpeppersinbrine)


• 2 tbsp chopped flatleaf parsley
  
  
  • 50gpittedblackolives,
    roughlychopped
  
  
  • Lemonwedgesandaioli(garlicky
    mayo – see tips) to serve
  
  
  
  

YOU’LLALSONEED...

• 35cmpaellapanorlargefrying
  pan;largesheetofstrongfoil;
  smallerpanforstock (see
  Make Ahead)

1 Heatthestockinthesmallpan

untilit comestotheboil.Addthe

saffronstrands,thenremovefrom

theheat.Setthepanasideforat

leasthalfanhourtoinfuseuntil

required(seeMakeAhead).

2 Heathalftheoilinthepaella/

fryingpan.Seasonthechicken

withsaltandpepper,thenfryin

batchesfor5 minutesoneachside

untilevenlybrowned(orseetips).

Removefromthepanwitha slotted

spoonandsetasideona plate.

3 Addtheremainingoiltothesame

panandfrytheonion,garlicand

a littlesaltovera mediumheatfor

10 minutesuntilslightlysoftened,

butnotbrowned.Nextaddthe

chorizosausageandcookfor

3-4minutes,stirringandbreaking

it down,untillightlygolden.Stirin

thetomatoesandcookfor3-4

minutesuntilyouhavea thickpaste.

Addtherice,thenstirwell

for1 minutetocoateachgrain.

4 Pourinthesaffroninfusedstock,

thenreturnthechickenandany

restingjuicestothepan.Bringto

theboilandcookuncovered–

withoutstirring– overa low-medium

heatfor 20 minutesoruntiltherice

iscookedbutwitha littlefirmness.

It shouldbestickyatthebottomand

therewillbesteamholesappearing

overthesurfaceoftherice.

5 Scatterthepeppers,parsleyand

olivesoverthetopoftherice,

carefullycoverwithfoilandcrimpit

toseal,thensetasidefor5 minutes

towarmthepeppersandolives

through.Uncover,stirwell,then

servewithlemonwedgesandaioli.

PERSERVING(FOR6)576kcal s,

27.4gfat(6.7gsaturated),35.5g

protein,45.8gcarbs(3.1g sugars),

1.6g salt, 2.2g fibre

Marinatedfetawith

oniondamperbread

SERVES4.HANDS-ON TIME 35 MIN,

PLUS COOLING

MAKE

AHEAD

Preparetotheendofstep 3

thedaybeforetravelling.

Marinatethefetaupto

3 daysaheadinthefridge.

KNOW-

HOW

Damperisa classic

Australiancampfirebread,

cookedonsticksashereor

in a lidded metal pot in the coals.

• 400gfeta,cutintolargechunks


• A fewfreshthyme and rosemary
  sprigs,bashed


• 1 garlicclove,sliced


• Thinlyparedzest1 lemon


• ¼tsppinkpeppercorns, lightly
  crushed


• Oliveoiltocoverthecheese


• Clearhoneyandsmoked paprika
  to serve (optional)

FORTHEONIONDAMPER BREAD

• 1 tbspoliveoil


• 1 smallredonion,finelychopped


• 1 tspchoppedfreshrosemary


• 300gself-raising flour, plus extra
  fordusting


• 1½tspsalt


• 20gbutter,diced


• 200ml buttermilk

YOU’LLALSONEED...

• Choppingboard;rollingpin;
  woodenskewersorthick
  rosemary stalks wrapped in foil

1 Putthefetachunksina container

witha leak-prooflid,interspersing

theherbsprigs,garlicandlemon

zest.Addthepeppercorns,cover

witholiveoilandseal.Keepchilled

until ready to use (see Make Ahead).