Baked Paella - alive magazine
This vibrant Spanish-inspired casserole is sure to get a rousing olé from around the dinner table. To round out the meal, serve with a leafy green salad dressed…
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Refrigerator
- Cutting board
- Chef's knife
- Garlic press
- Wooden spoon
- Tongs
- Serving platter
- Lemon
Ingredients
- 1 tsp (5 mL) dried oregano
- 1 1/2 tsp (7 mL) smoked sweet paprika
- Pinch hot dried chili flakes (optional)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 6 skinless, boneless organic chicken thighs
- 2 Tbsp (30 mL) grapeseed oil
- 2 cups (500 mL) cherry tomatoes
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups (350 mL) whole grain parboiled brown rice
- 1 red pepper, chopped
- Pinch saffron strands (optional)
- 1 tsp (5 mL) chopped fresh rosemary
- 3 cups (750 mL) low-sodium vegetable stock or chicken stock
- 12 large raw prawns, deveined but shell left on
- 1/2 cup (125 mL) pitted green olives
- 2 Tbsp (30 mL) chopped fresh parsley, for garnish
- 1 lemon, cut into wedges
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