PAELLA DE POLLO

(The classic chicken paella) For about four people.

INGREDIENTS

6 tbsp extra virgin olive oil 1 red or yellow pepper, cut into strips, 350 gm chicken pieces, on the bone and with skin 1 tbsp butter 1 large onion (finely chopped) 14 cloves garlic, finely chopped 1 red pepper, puréed Fresh purée of 4 tomatoes A pinch of saffron strands 250 gm Arborio rice 120 ml white wine 800 ml to 1 litre chicken stock

METHOD

Heat six tbsp of oil in a large heavy-bottomed pan. Place the pepper strips, skin side down, and cook for two-three minutes, turn and cook for another two minutes. Set aside. In the same pan add the chicken pieces, skin side down first, cook for three-four minutes and turn and cook the other side for two-three minutes. Set aside. Into the same oil, add butter, chopped onions and garlic and cook till it caramelises a bit. Add the fresh red pepper and tomato puree. Cook till it is almost half in quantity. Add in the saffron and rice and mix. Add the white wine and stir well. Ensure each grain is well mixed and evenly coated with the sauce. Add half a litre of chicken stock and check for seasoning and adjust, keeping in mind that the stock will evaporate and the seasoning will get stronger later. Arrange the fried chicken and peppers alternating with each other, cook without stirring on a medium flame. Top with remaining 300 ml of stock. Cover with a foil and place in a preheated oven at 180°C. Cook for 10-15 minutes checking till the stock has dried and left a little film on top of the rice. Serve hot with garlic mayonnaise and fresh lime wedges.