Chicken, Chorizo and Pork Belly Paella
Paella is a Spanish rice dish that I have always loved for the juicy prawns and other seafood. These paellas are delicious but recreating them at home can be expensive after buying an array of different seafood and fish. Digging a little deeper into the history of Valencian paella, I have found that the basis of this original dish was in fact chicken and rabbit; much cheaper meats. I have taken the concepts of this original paella along with the typical flavourings, saffron and paprika, to create my own, good value-for-money, all meat paella.
You will need:
100g good quality chorizo finely chopped | 500g Boneless Chicken Thighs each quartered | 4 thin boneless belly slices (approx 500g) chopped into bitesize pieces | 400g Bomba Paella Rice | 2 large pinches saffron | 1 heaped teaspoon smoked paprika | 2 litres chicken stock | 4 cloves garlic finely chopped | 1 chopped onion | 2 large handfuls of frozen peas | Handful chopped parsley | 1 lemon | Olive oil | Salt and pepper |
-Heat the oven to 190C.
-Heat the stock and saffron in a pan.
-Poach the chicken and belly pork pieces in boiling water for 15 minutes.
-Drain and leave to one side.
-Place the belly pork pieces on a baking tray and place in the oven for 10 minutes to crisp up the outside skin.
-Meanwhile heat a tbsp olive oil in a large, shallow pan.
-Fry the chorizo, onion and garlic till soft on a medium heat.
-Add half the infused stock, rice and paprika.
-Cook for 15 minutes stirring occasionally.
-After 15 minutes add the chicken pieces, and gradually add the rest of the stock as the rice absorbs it.
-After another 10 add the belly pork and frozen peas.
-Cook for a final 5 minutes or until the dish looks done.
-Season, take off the heat, and leave for 5 minutes while you prepare some bread and/or salad as accompaniment.
Serve, with a sliced lemon and parsley for garnish, at the table rustic-style allowing everyone to help their selves.