Miguel Maestre shares a recipe on how to go about creating a classic Spanish dish in your very own kitchen.
400 ml chicken stock
200 g Bomba rice
250 g chicken, diced
2 chorizo sausage, thinly sliced
50 g fresh/frozen peas
1 lemon, cut into wedges, to serve
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capiscums from jar (piquillo)
4 cloves garlic, peeled
1⁄2 bunch parsley
1⁄2 bunch chives
25 ml Moro Extra Virgin Olive Oil
1 teaspoon saffron threads
1 tablespoon smoked paprika
To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor, simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley, then combine with other sofrito ingredients.
Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy about 3-4 mins. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 mins.
When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 mins to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.