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- 400ml chicken stock
- 200g Bomba rice
- 250g Chicken, diced
- 2 chorizo sausage, thinly sliced
- 50g fresh/frozen peas
- 1 lemon, cut into wedges, to serve
- For the sofrito...
- 2 large ripe oxheart tomatoes, roughly chopped
- 2 large roasted red capiscums from jar (piquillo)
- 4 cloves garlic, peeled
- ½ bunch parsley
- ½ bunch chives
- 25ml Moro Extra Virgin olive oil
- 1 teaspoon saffron threads
- 1 tablespoon smoked paprika
To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.
Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 minutes.
When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.
Want to try out more of Miguel's recipes?
Miguel's Kingfish Ceviche
Miguel's Flatbread with Jamon and Queso