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 2-3

4 Mahy Farms chicken thighs
Extra virgin olive oil (EVO)
1 cup Calasparra or Bomba rice
1 large onion, finely chopped
3-4 cloves garlic, chopped
20g Gigante porcini, rinsed and soaked (for 20 minutes or longer) in 2 cups of hot water or chicken or beef stock (reserve the liquid)
Pinch Gohar saffron tips
½ cup Sabato passata
3 tsp La Chinata smoked paprika
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. Then add a splash of hot water, soak 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 garlic. Stir 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, and the reserved porcini 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.

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