Ingredients
- 3-4 cups chicken stock
- 1/2 cup dry white wine
- pinch of saffron threads
- 2 tomatoes
- 600g chicken thigh fillets, skin off
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 1/2 cup finely chopped green pepper
- !/2 cup finely chopped red pepper
- 6 spring onions chopped
- 5 cloves garlic, crushed
- 2 teaspoons paprika
- 1/2 cup frozen peas
- 2 1/2 cups callasparra rice
- mini meatballs
- 2 sprigs rosemary
Method
Heat the chicken stock, white wine and saffron in a saucepan and maintain at a simmer. Peel and dice the tomatoes and chop the chicken into bite size pieces. Heat a little olive oil in a paella pan and stir fry the chicken over a high heat until lightly brown on al sides, rotate the pan as necessary and cook over two burners if necessary. Remove the chicken to a warm platter and add the meatballs to the pan, saute until lightly browned, set aside with the chicken. Add the peppers, spring onions and garlic to the pan and cook over a medium heat for about 5 minutes. Stir in the paprika and tomatoes, add the rice and coat well with the pan juices. Pour the chicken stock over the rice and cook until 1/2 of the liquid is evaporated. Season to taste and stir in chicken, meatballs and peas, continue to cook until most of the liquid is absorbed. Cover with foil and leave to rest for 10 minutes before serving.
