Suggested Go Spice Blend: Turia
Originating in Valencia, paella has become a popular dish throughout Spain and beyond. There are now many variations on the traditional recipe, which would include rabbit and chicken, and now seafood and vegetable paella are commonly found. It is important to use a paella rice and usually it would be cooked over many hours, but this quicker version is just as delicious.
Serves 3-4
3 tbsp olive oil
600g large boneless chicken thighs, each cut into 3
60g shallot, finely chopped
1 large red bell pepper, deseeded and sliced
1 garlic clove, finely chopped
100g vine-ripened tomatoes, halved
4 tsp Go Spice Turia Spice Blend
100g frozen peas
400g (240g drained) tin butter beans, drained
750 ml fresh chicken stock
1 tsp salt
200g short-grain paella rice
Place a 30-40cm paella pan over a medium heat and add 2 tbsp olive oil and the chicken pieces. Leave them to brown slowly, turning occasionally, for about 12-15 minutes, until cooked through. Remove the chicken from the pan and set aside.
Add 1 tbsp olive oil to the pan, along with the shallot and red pepper. Fry for about 3 minutes, add the garlic and fry for another 2 minutes, until the shallot is soft. Meanwhile, grate the halved tomatoes with the fleshy side to the grater so that the skin is left behind to be discarded. Add the tomatoes to the pan and fry for 4 minutes. Add the Turia Spice Blend and stir fry for about 30 seconds. Add the peas and butter beans and stir in.
Add the stock and 1 tsp salt to the pan and bring to the boil. Sprinkle in the rice and lightly stir the ingredients together. Scatter the chicken pieces evenly around the pan, pressing them into the rice. Simmer vigorously for 6 minutes over a medium-high heat without stirring. Reduce to a medium heat and leave to cook for 14 minutes more, without stirring, until the rice has absorbed the liquid. Turn off the heat, cover with a clean tea towel and leave for 5 minutes before serving.
