SERVES 4
60ml olive oil
6 chicken thighs, halved along the bone
1 tsp paprika
1 large Spanish onion, roughly chopped
2 garlic cloves, finely chopped
1 chorizo sausage, sliced
115g Serrano or cooked ham or gammon, diced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
225g paella rice, washed and drained
2 large tomatoes, chopped, or 200g can chopped tomatoes
120ml amontillado sherry
750ml chicken stock
1 tsp dried oregano or thyme
1 bay leaf
Salt and ground black pepper
15 green olives and chopped, fresh flat leaf parsley, to garnish
〉〉 Heat the oil in a large, heavy pan or flameproof casserole dish. Season the chicken pieces with salt and paprika. Fry until nicely brown all over, then put onto a plate.
〉〉 Add the onion and garlic to the pan and fry gently until they begin to soften. Add the chorizo and ham or gammon and stir-fry. Add the chopped peppers. Cook until they begin to soften.
〉〉 Sprinkle in the drained rice and cook, stirring for one to two minutes. Add the tomatoes, sherry, chicken stock and dried herbs, and season well. Arrange the chicken pieces deep in the mixture, and tuck in the bay leaf.
〉〉 Cover and cook over a very low heat for 30-40 minutes, until the chicken and rice are done. Stir, then garnish and serve.