INGREDIENTS
750 ml (3 cups) chicken stock
½ tsp saffron threads
125 ml (½ cup) olive oil
2 brown onions, finely chopped
2 garlic cloves, finely chopped
1 chorizo, diced into 2 cm pieces
300 g Bomba rice
1 tsp sweet paprika
1 tsp smoked paprika
2 ripe tomatoes, finely chopped
80 g (⅓ cup) tomato puree
1 red capsicum, finely chopped
4 x chicken thighs fillets, cut into 2 cm
pieces
200 g shell- on prawns
300 g mixed seafood (mussels, pipis,
calamari)
120 g (1 cups) frozen peas
To serve
Lemon wedges
Chopped parsley
Spring onions, charred
METHOD
- Preheat Oven on Intensive Bake at 200°C.
- In a large saucepan on medium-high heat, induction setting 7, bring the chicken stock to the boil. Add in the saffron and reduce heat to medium-low, induction setting 4. Allow saffron to infuse for 5-10 minutes.
- Heat the oil in an induction compatible casserole dish on a medium-high heat, induction setting 7. Add the onions and cook until translucent. Add in the garlic and cook for a further 2 minutes.
- Add the chorizo into the onion mix, cook for a few minutes followed by the rice. Stir for a further 3 to 4 minutes to lightly toast the rice.
- Add the spices followed by the chopped tomatoes, tomato puree and capsicum. Stir well to coat.
- Add the saffron stock and mix thoroughly. Cover the top of the rice with a sheet of baking paper.
- Place into the oven on shelf level 2. Cook for 20 minutes.
- Add the chicken thighs, prawns, seafood and peas. Gently push into the rice.
- Return the paper to the top of the dish and cook for a further 10-12 minutes or until chicken and seafood are cooked.
To serve
- Top with lemon wedges, parsley and charred spring onions.
Hint and tips
- Bomba is a short-grain Spanish rice that has the ability to absorb 1.5 times the amount of liquid. Substitute with Arborio rice.
APPLIANCE / FUNCTION
Miele
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