Don’t let the lack of a paella pan hold you back. Find a large cast iron pot or pan and just follow the ‘don’t stir the rice’ rule!
Paella-ish dish
Serves 6-8
Ingredients
½ cup olive oil
Salt and milled pepper
1 lemon, halved
8 skin-on chicken thighs
4 chicken drumsticks
100-150g chorizo
2 red peppers, finely diced
2 yellow peppers, finely diced
2 onions, finely diced
5 cloves garlic, chopped
3 salad tomatoes, grated
300g arborio (risotto) rice
2 Tbsp smoked paprika
1 tsp cumin
Pinch of turmeric
3-4 strands saffron (optional)
5 cups hot chicken stock
For serving
Parsley
Lemon wedges
Aioli (garlic mayonnaise)
Method
- Prepare medium-hot coals — you should be able to hold your hand at grid-level for 7 seconds without burning.
- Season chicken well and drizzle over half the oil and lemon juice.
- Braai for 15 minutes or until well charred, turning halfway through. Remove and set aside.
- Place a large 30cm cast iron skillet or a paella pan on the grid or on a triangle stand.
- Heat remaining oil in skillet and fry chorizo until crisp. Remove and set aside.
- Sauté peppers and onions for 8 minutes, stirring regularly. Add garlic and tomato and cook for another 2 minutes.
- Stir in rice and spices then fry for a few seconds.
- Combine saffron (if using) with hot stock and add to pan. Season.
- Return chicken and chorizo to pan. Briefly stir to combine, then refrain from stirring for the rest of the cooking time.
- Cover with foil and cook until liquid is below rice level, about 22-25 minutes. Uncover and cook until the rice is crispy at the bottom, but not dry on top.
- Remove skillet and scatter with parsley. Serve with lemon wedges and aioli on the side.
Fun foodie fact
While we often associate paella with seafood, the Eastern province of Valencia in Spain is known for their chicken paella. Not only delicious, it is also an affordable way to feed a crowd.
Recipe by: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Braai grid mushroom pizza
