Paella de Pollo

Ingredients

• 1⅛ lbchickenbreast fillet in pieces or drumsticks
• 8⅛ ozshort-grain ricee.g. risotto rice
• 3 cupsstockhot; vegetable stock also possible
• ⅛ ozsaffronground or threads, dissolved in the stock
• 6⅓ ozpeasfrozen
• 2bell pepperred, diced
• 1onionfinely diced
• 3 clovesgarlicfinely chopped
• 3 tbspolive oilfor searing
• saltto taste
• pepperto taste
• parsleyfor garnish (optional)
• 7 ozspring onionssliced into rings (optional)
• 7 oztomatoescanned (optional)
• 2 tsppaprikafor seasoning (optional)
• 7 ozcabanossi sausagesliced (optional)
• 1½ tbsplime juicefor seasoning at the end (optional)

Method

1. Peel and finely chop the onion and garlic, then trim and dice the red bell peppers. If you're going to finish the dish in the oven, preheat it to 180–390 °F now.
2. Cut the chicken into pieces if needed and season it all over with salt and pepper.
3. Heat the olive oil in a large pan or pot, ovenproof if you can, sear the chicken on all sides, then lift it out and set it aside.
4. Soften the onion, garlic and bell peppers in the pan juices. If you like, this is also the moment to add spring onions, sliced cabanossi, diced tomatoes and sweet paprika.
5. Add the peas, then stir in the rice and let it toast briefly until every grain is coated in the oil.
6. Heat the chicken stock, dissolve the saffron in it and pour it over the rice.
7. Lay the chicken on top of the rice and press it in gently.
8. Cover and cook, either in the oven at 180–390 °F or on the stove over medium heat, for about 25–40 minutes, until the rice has absorbed all the liquid.
9. Season the paella with salt and pepper. If you like, add a squeeze of lime juice and scatter over some parsley before serving.

Tips and variations

Oven or stovetop, pot or pan: the paella works either way. Drumsticks instead of breast fillet stay especially juicy, cabanossi adds a savoury kick, and tomatoes with sweet paprika give the rice more depth. Leeks and bay leaves suit it well too. Add the bay leaves with the stock and remove them before serving. If you're short on time, swap the bell peppers and peas for soup vegetables and quick-cook rice, and add the meat only at the end. Vegetable stock and a little lime juice make it lighter and fresher. Bring the pan straight to the table and let everyone help themselves.