Josie
The writer, cook and photographer behind Your Ultimate Menu
Ingredients
Paella
- 2 courgettes
- 1 brown onion
- 3 cloves garlic
- 160g chorizo (5.6oz)
- 6-8 chicken drumsticks (approximately 800g-1kg/2lb)
- 5 tsp olive oil
- 1 Tbsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp ground paprika
- 1 cup arborio rice (200g/7oz)
- 3 cups chicken stock (750ml)
- 400g can pesto flavoured tomatoes (14oz)
- ½ tsp salt
- ¼ tsp black pepper
- 150g cherry tomatoes (5.3oz)
- 1 cup frozen peas (160g)
To Serve
- 1 large handful fresh Italian parsley (optional)
- ½ cup finely grated parmesan (30g) (optional)
- 60g Mediterranean or baby rocket (2.1oz)
- 2 tsp balsamic glaze (optional)
Instructions
1. Prepare Ingredients
Preheat oven to 190ºC (375ºF) fan bake. Roughly dice courgettes, finely dice onion and crush garlic. Chop chorizo into 1cm / 0.4in pieces. Season chicken all over with salt and pepper. Drizzle 1 teaspoon oil into a large roasting dish.
2. Cook Paella
Heat 2 teaspoons oil in a large high-sided frying pan on medium-high. Brown chicken on all sides, then remove onto a plate.
3. Add Vegetables
Reduce heat to medium and add remaining 2 teaspoons oil to pan. Add courgettes, onion and garlic and cook until just soft (3-4 minutes). Stir in chorizo, rosemary and paprika and cook for 1 minute.
4. Add Rice
Add rice, stock, canned tomatoes, salt and pepper to pan. Bring to the boil, then transfer to prepared roasting dish. Nestle in the chicken and cherry tomatoes.
5. Cover Dish with Foil and Bake
Cover dish with foil and bake for 15 minutes. Uncover and sprinkle peas over the top. Bake for a further 15-20 minutes, until chicken is cooked through.
5. Serve
Roughly chop parsley. Sprinkle paella with parmesan and parsley. Serve with rocket drizzled with balsamic glaze, if using.
Recipe Notes
- Wine Match: Try a Rosé.
- Gluten-Free Option: Make sure chorizo is gluten-free and use gluten-free stock.
- Ingredient Notes / Swaps: If you don’t want to use bone-in chicken, boneless (skinless will work too) chicken thighs are a good alternative – use around 550g / 1lb 3oz. If you can’t find canned pesto tomatoes, you can use regular crushed tomatoes and a teaspoon of sugar.
- Make Ahead: You can make this a day in advance. I prefer to chill the mousse separately and assemble the dessert just before serving. This means the cookies stay crunchy and the cream is nice and fresh.
- Storing: Store individual portions in containers in the fridge and reheat in the microwave. Rocket is best added just before serving.
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/
