INGREDIENTS

• 400ml chicken stock
• 200g rice
• 250g Chicken, diced
• 6 crab sticks, cut in half
• 50g fresh/frozen peas
• 1 lemon, cut into wedges, to serve

FOR THE SOFRITO

• 2 large ripe oxheart tomatoes, roughly chopped
• 2 large green capiscums
• 4 cloves garlic, peeled
• parsley
• ½ bunch chives
• 25ml Moro Extra Virgin olive oil
• 1 teaspoon saffron threads
• 1 tablespoon smoked paprika

FOR THE GRILLED CHICKEN

• Tomato paste

• Paprika, ketchup, bbq spice, black pepper, garlic, ginger and mustard

METHOD

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. (I used dried parsley)

Heat a 30cm fry-pan or paella pan on high heat, (I used a pot) add chicken and crab and stir fry, take out the crab meat and keep aside. Add sofrito and cook until tomatoes start to become juicy, ( I added tomato paste) 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.

While rice is cooking, add the ingredients for the grill marinade and rub on the chicken (from the stock) and grill in the oven for 10mins

When rice is tender and liquid has almost fully reduced (there should still be some liquid in the pan), add peas, carrots and corn and cook for a further 2 minutes.

Transfer to a baking dish and add grilled chicken and the crab and bake in the oven to achieve ‘soccarrada’ (crust on the bottom of the pan). Bake for about 15-20mins on medium low heat. DONT BURN IT!

Garnish with chives and lemon to serve.