Baked paella | The Rice Association

Ingredients

• Pinch saffron threads
• 6 large chicken thighs, skin on & bone in
• 2 tbsp olive oil
• 250g cooking chorizo, diced
• 2 medium onions, chopped
• 2 peppers (any colour), chopped
• 150g cherry tomatoes, halved
• 2 cloves garlic, crushed
• 1/2 tsp Spanish smoked paprika
• 300g basmati rice
• 300ml chicken stock
• 200ml dry white wine (or extra stock)
• 200g frozen peas (no need to defrost)
• small bunch flat leaf parsley, chopped
• salt
• freshly ground black pepper
• 1 lemon cut into wedges, to serve