Create this comforting and wholesome meal for the family. Our recipe for this fabulous paella is packed full of flavour. The umami brought out from the porcini mingles deliciously with the smoky flavour of La Chinata paprika. Serve with a dollop of Sabato aioli, along with a glass of Clos Pons Alges.
Serves 4-6
Pinch Kiam Gohar saffron tips
Extra virgin olive oil (EVO)
4-6 Mahy Farms chicken thighs
2 cups Calasparra or Bomba rice
2 large onions, finely chopped
20g Naturbosco porcini, rinsed and soaked (for 20 minutes or longer) in 1 cup of hot water (reserve the liquid)
½ bottle Sabato passata
3 tsp La Chinata smoked paprika
3 cups Foundation chicken or beef stock
Salt
Freshly ground black pepper
Losada pitted Gordal olives (optional)
Sabato aioli, to serve
In a small bowl, press the saffron with a spoon (or use a mortar and pestle) to release the colour and aroma, add a splash of hot water and set aside.
Heat some EVO in a paella pan over medium-high heat and sear the chicken for a few minutes. Turn the heat down, add the onion and cook for a few minutes until soft.
Add the drained porcini, passata and smoked paprika. Stir for a few more minutes.
Add the rice, stir in the saffron with its liquid, the reserved porcini liquid and stock. Season and bring to a simmer, stirring occasionally until the rice swells and rises – about 10-15 minutes.
If using olives, add them in now. Continue to cook gently without stirring for another 10-15 minutes until the rice is cooked. A crust may form on the bottom of the pan.
Take off the heat and cover with tin foil or tea towels and rest for 10 minutes. Serve with Sabato aioli.
Print