Spring chicken paella

SERVE S4-5 ------ PREP 20mins ------ COOK55mins

What you need:

• 6 chicken thighs, skin-on


• 2 tbsp plain flour


• 3 tbsp olive oil


• 2 onions, finely chopped


• 3 garlic cloves ,finely sliced


• 400g/14oz paella rice


• 1tsp sweet paprika


• 2 good pinches of saffron


• zest and juice 2 lemons


• 1.5 litres/2¾ pints chicken stock


• 200g/7oz each fresh or frozen peas and broad beans (weight after podding and skinning)


• ½ small bunch each dill, mint and parsley, chopped

How to make it:

1. Heat oven to 180C/160C fan/gas 4. Season the chicken thighs well and then Dust all over with the flour. Heat 1 tbsp of the oil in a paella pan or large, deep frying pan. Fry the thighs until golden brown all over, then transfer to a shallow roasting Tin and finish in the oven for 30-40mins.


2. Add the remaining oil, onions and garlic, and fry very gently until soft, about 10-15 mins. Stir in the rice, paprika, saffron and lemon zest, then add the stock and simmer, stirring occasionally, For about 20mins on a medium heat until the rice is nearly cooked.


3. Add the peas, broad beans and juice of 1 lemon until the rice is just cooked through, along with the veg. Stir through the herbs and as much of the remaining lemon juice as it needs, along with some seasoning. Tuck the chicken thighs back in and cover for 5mins to let everything settle before serving.

PERSERVING(5) 660kcals,protein 41g,carbs 79g,fat 20g,sat fat 5g,fibre 10g,sugar 5g,salt 1.0g