Baked ‘Paella’
- 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