So I decided to chop and change Ricks recipe up a little and used chicken instead.
- 4 tbsp olive oil
- 75g/3oz shallots, finely chopped
- 1 small head garlic, cloves separated, peeled, finely chopped
- ½ tsp pimentón dulce (smoked sweet Spanish paprika), plus extra for seasoning the chicken
- pinch crushed dried chillies
- 200g/7oz vine or beef tomatoes, halved
- 1 litre/1¾ pints chicken stock
- ½ tsp loosely packed saffron strands
- 400g/14oz short-grain paella rice, such as Calasparra
- 1 large roasted red pepper
- 500g/1lb 2oz chicken breasts
Slice the chicken in to 1 inch strips, season and brown in a pan. Once browned transfer to a ovenproof dish and bake for 15 mins in the oven at 180c. Grate the halved tomatoes, pressing the fleshy, cut
face of the tomato against the grater. (As you grate each tomato half,
the skin will flatten out and be left behind.) Discard the skin.
Heat two tablespoons of the olive oil in a shallow
flameproof casserole, add the shallot and fry gently for 10 minutes or
until soft and sweet but not browned. Add the garlic, pimentón and
chillies and fry for 2-3 more minutes, then stir in the tomatoes and
cook until they have broken down into a thick sauce.
Stir in the chicken stock, saffron and 1½ teaspoons of
salt and bring to the boil. Sprinkle in the rice, stir once, then leave
to simmer vigorously over a medium-high heat for 5-6 minutes.
- Meanwhile, cut the roasted red pepper or jarred pimientos into 1cm/½in-wide strips, removing and discarding any skin or seeds. Sprinkle them over the top of the rice and shake the pan briefly so they sink into the mixture a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time almost all the liquid should be absorbed and the rice will be pitted with small holes.
Remove the chicken from the oven and lay the pieces on top of the rice, turn off
the heat and cover the casserole with a clean tea towel, opened-out
newspaper or lid. Leave to rest for five minutes.