PEPPADEW® Peppadrop Chicken Paella | PEPPADEW® UK

Ingredients

• 3 ripe tomatoes
• 50g sweet PEPPADEW® Peppadrop peppers
• Drizzle of oil
• 1 pinch saffron threads
• 1 tsp sweet paprika
• 1 tsp hot chilli powder
• 1 tsp smoked paprika
• 40ml olive oil
• 4 chicken thighs
• 40g green beans (chopped in half)
• 40g white beans
• 50g Sweet PEPPADEW® Peppadrop peppers (extra for topping)
• 240g paella rice
• 750ml hot chicken stock
• Sofrito (See above and method)
• Few sprigs rosemary
• To make the sofrito base for the paella combine all the ingredients in a blender.
• Season the chicken thighs with salt.
• Preheat a paella pan on high heat, pan fry the chicken thighs, skin down, until the skins are golden and crispy. Turn and pan fry for a few minutes on the other side, before removing from the pan.
• Stir in the paella rice and add the hot stock. Stir all of the ingredients and spread them evenly across the pan.
• Bring the pan to a boil and then reduce to a simmer (it is important that you do not touch the rice).
• After the paella has been simmering for 10 minutes, place the chicken thighs on top of the pan.
• Simmer for another 5–10 minutes, again without stirring, until the stock has reduced and the rice is cooked through.
• Add a few more PEPPADEW® Peppadrops and a few sprigs of rosemary to the top of the pan before serving.