Читать книгу Food from the Sun - Neven Maguire - Страница 25

Serves 6-8

1.2 litres (2 pints) chicken stock (see page 215)

¹₂ tsp saffron strands, soaked in a little warm water

about 120ml (4fl oz) olive oil

175g (6oz) raw chorizo, peeled and thinly sliced

100g (4oz) pancetta, diced

8 skinless, boneless chicken thighs, well trimmed and each cut in half

2 garlic cloves, peeled and finely chopped

1 large Spanish onion, peeled and finely diced

1 red pepper, seeded and diced

1 tsp fresh thyme leaves

¹₂ tsp dried chilli flakes

425g (15oz) Spanish short-grain rice (such as Calasparra)

1 tsp sweet paprika

120ml (4fl oz) dry white wine

350g (12oz) fresh broad beans, podded and shelled

4 ripe vine tomatoes, peeled, seeded and diced

18 large clams (such as palourde), cleaned

2 tbsp chopped fresh flat-leaf parsley

salt and freshly ground black pepper

This is one-pot dining at its best, and looks very special cooked in a paellera (the traditional paella dish). I brought one home from Spain a number of years ago and, despite lots of use, it is still in perfect condition.

Put the stock and saffron in a large saucepan set over a high heat and bring to the boil. Then turn the heat down to keep the stock warm but not boiling. Heat half the olive oil in a paella dish or large, heavy-based sauté or frying pan. Add the chorizo and pancetta and fry for a few minutes until crisp and lightly golden, then transfer to a plate and set aside. Put the chicken pieces in the pan and fry for a few minutes on each side until golden; remove and set aside with the chorizo and pancetta.

Add half the remaining olive oil to the pan. Add the garlic, onion and pepper and cook for a few more minutes, stirring at intervals.

When the vegetables have softened but not browned, add the thyme, chilli flakes and rice to the pan and stir for about 2 minutes or until all the grains of rice are nicely coated and glossy. Stir in the paprika, then pour in the wine and allow it to bubble a little. Pour in the hot, saffron-infused chicken stock, then stir in the cooked chorizo, pancetta and chicken thighs and cook for about 5 minutes, stirring occasionally.

Fold in the broad beans and tomatoes and season with salt and pepper. Place the clams on top of the paella so that they will open facing upwards and continue to cook gently for another 10–15 minutes or until the rice is just tender. Discard any clams that have not opened. Remove from the hob and leave the paella to rest in a warm place for 10 minutes. Garnish with the parsley and serve straight from the paella dish.