Miguel Maestre’s Chicken Paella Carbohydrate-modified version of paella that is high in antioxidants, gluten free, dairy free, and low in saturated fats. Dinner Lunch Main Print this recipe Details Serves: 6Number of ingredients: 18To prep: 10 minutesTo cook: 60 minutes Nutrition per servingEnergy: 1,247kJProtein: 13.7gTotal fat: 7.4gSaturated fat: 1.9gCarbohydrates: 39gFibre: 6gSodium: 492mgPotassium: 601mg Ingredients Paella 250g skinless chicken thigh fillets, cut into 2.5 cm cubes 800ml chicken stock reduced salt 250g (11⁄4 cups) Calasparra rice 50g ( ½ cup) snow peas 50g (½ cup) cooked lima beans salt flakes 1⁄2 bunch of chives, chopped 1 lemon, cut into wedges Miguel’s Quick Aioli, to serve Sofrito 4 oxheart or roma tomatoes, roughly chopped 4 large jarred piquillo peppers 4 garlic cloves, peeled 1⁄2 bunch of flat-leaf parsley, leaves picked 1⁄2 bunch of chives, roughly chopped 1⁄2 bunch of thyme, leaves picked 11⁄4 tablespoons extra-virgin olive oil 1 teaspoon saffron threads 11⁄2 tablespoons smoked paprika Method To make the sofrito, place all the ingredients in a food processor and process until chunky. If you don’t have a food processor, roughly grate the tomatoes, capsicums and garlic and roughly chop the parsley, chives and thyme, then combine with the oil, saffron and paprika in a mixing bowl. Heat a 30cm frying pan or paella pan over high heat, add the chicken and cook for 5 minutes until golden brown. Add the sofrito and cook for 3–4 minutes until the tomato starts to break down and become juicy. Pour in the stock and bring to the boil. Stir in the rice and bring to a simmer, then continue to simmer for about 18 minutes. When the rice is tender and most of the liquid has been absorbed (there should still be some liquid in the pan), add the snow peas and cooked lima beans and cook, without stirring, for another 2 minutes to form a nice ‘soccarrada’ or crust on the bottom. Season to taste with salt and garnish with chives. Squeeze over the lemon juice just before serving with aioli. Ole!
