Baked ‘Paella’
Baked ‘Paella’

Ingredients

Method

  • 250g cherry tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 300g risotto rice
  • 4 chicken thigh fillets, halved
  • 200g chorizo, thickly sliced
  • 2 tsp fresh rosemary, chopped
  • 1 litre chicken stock
  • Pinch of saffron
  • 8 large prawns
  • Salt and pepper
  • Preheat the oven to 220C. Place the tomatoes in a roasting tin, and sprinkle over the onion, garlic, and olive oil. Roast for about 20 minutes, or until the tomatoes are nicely softened.
  • Stir in the rice, chicken, saffron, rosemary, chorizo, and stock. Season well, and cook for another 20 minutes in the oven. Stick in the prawns, cook for a further 10 minutes, then serve hot with crusty bread.
1 hour
4 serving
This recipe pairs perfectly with the Ponce 'La Casilla' Bobal 2017 from Manchuela, Spain.

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