6 Chicken thighs, keep the bone in but remove the skin
4 chorizo sausages (mild or spicy your choice) chopped
50 g pancetta or lardons
500 g Paella Rice
1 medium to large onion finely chopped
2 small cloves garlic chopped
2 handfuls peas
1.5-1.75 ltrs chicken stock, either home-made or bought is fine
1-2 tsp smoked paprika
2 large pinches of saffron
Handful of fresh parsley finely chopped
Preheat the oven to 190C/gas 5. Heat a little olive oil in a paella pan or large heavy frying pan. Put the chicken pieces in and brown off, then transfer to a roasting tray cover with foil and put in the oven for about 30 mins until cooked through.
Put the paella or frying pan back on the heat and add the chopped chorizo and pancetta to the pan and fry off until you have good colour on the chorizo. Then add the onion and garlic and cook until the onion is soft. Make up the chicken stock in 2 batches and add the saffron to 1 ltr of it. now add the rice to the pan along with the smoked paprika and stir well to coat the grains with all the lovely chorizo oil. Now add the infused chicken stock and stir well, then leave to simmer away and let the rice absorb the stock. Keep an eye on it and top up with a little more chicken stock as the rice cooks, you want the grains to be nice and soft which will probably take about 20 mins.
Finally add your roasted chicken pieces, more stock and the peas, you can cover the pot at this point if you have a big enough lid or foil will also do the job. You need to use a little judgement with the stock. The first time I made it I used about 1.75 ltrs of stock, the next time only 1.5ltrs because I wanted a dryer end result and for the bottom to get a little crunchy so it’s up to you. You don’t want it to be too wet so add a little at a time. Finish off with the chopped parsley