Recipes
Lilydale Oven Baked Paella
4-6
20 min
1 hr 10 min
Rating:
Ingredients
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- 1 packet Lilydale Free Range Chicken Portions
- 1/2 teaspoon saffron
- 2 tablespoons boiling water
- 1 litre chicken stock
- 2 teaspoons olive oil
- 2 chorizo, sliced
- 1 brown onion, finely chopped
- 1 red capsicum, seeded and deveined, finely chopped
- 4 cloves garlic, crushed
- 300g ripe tomatoes, seeded and diced
- 3/4 cup dry white wine
- 2 cups arborio rice
- 1 teaspoon smoked paprika
- 1 cup frozen peas
- 1/4 cup coarsely chopped parsley
- lemon wedges
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Method
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| 1 |
Preheat oven to 180'C. Place saffron threads in a small heatproof bowl. Add boiling water and set aside. Place stock in a saucepan and bring to a simmer, cover and turn off heat. |
| 2 |
MEanwhile, heat oil in a large non-stick frying pan over a high heat. Add chicken portions and turn frequently for 6 minutes, until browned. Remove chicken to a plate. REduce heat to medium. Add chorizo and cook stirring for 2 minutes. Remove chorizo from pan and set aside. |
| 3 |
Add onion, capsicum and garlic to the pan and cook, stirring occasionally for 5 minutes. Add tomatoes and wine and continues cooking for 4 minutes, stirring occasionally. |
| 4 |
Stir in rice, chorizo, smoked paprika and saffron threads (with the water). Place mixture into 35cm x 25cm baking dish. Arrange chicken portions, skin side up, on top and gently press into the rice. Pour hot stock over the chicken and rice mixture. Cover with a double layer of foil. Bake 35 for 35 minutes, then remove from oven and stir in peas. Cover and contiune baking for 10 minutes longer or until chicken is cooked through. |
| 5 |
Remove from oven and stir, then cover and allow paella to stand for 10-15 minutes. Sprinkle with parsley and serve with lemon wedges. |
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Handy tips
- Wine: Serve with a jug of cool, fruity sangria.
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