SAMP AND CHICKEN PAELLA

Don’t be alarmed by the long cooking time – once the samp is cooked, the rest is easy.

Serves 8 • Preparation: 1 hour, plus soaking time overnight Cooking time: 2½ hours

• 500g samp & beans, soaked overnight in water

• 16 chicken drumsticks

• 45ml olive oil

• 1ml smoked paprika

• salt and freshly ground black pepper, to taste

• 1 chorizo (180g), sliced

• 2 onions, chopped

• 30ml tomato paste

• 500ml chicken stock

• 2 bay leaves

• Maldon salt, to taste

• 60ml chopped flat-leaf parsley

• fresh lemon juice

1 Boil the soaked samp & beans in clean water until just tender (just over 1 hour).

2 Mix the chicken with 15ml olive oil, the smoked paprika and a generous amount of salt and pepper. Braai over moderate coals until the chicken is golden-brown and nearly cooked through.

3 Meanwhile, heat the rest of the oil in a large flat-bottomed pot or paella pan and fry the chorizo slowly until crispy. Scoop out, but keep the aromatic oil. Sauté the onions in the oil until soft and translucent. Stir in the tomato paste and chorizo and fry for a few more minutes.

TIP Add a pinch of sugar if you want to temper the acidity.

4 Stir in the samp & beans, bay leaves and arrange the braaied chicken in a layer on top; pour over the stock and simmer slowly for 20–30 minutes or until the flavours have developed and most of the stock has reduced.

Season with a little Maldon salt, sprinkle the parsley on top and serve with fresh lemon juice to taste.