The head chef of Fino and Barrafina's classic Spanish dish, arroz con pollo and chorizo
Serves 4
chicken thighs 4
cooking chorizo 100g
cauliflower 50g
carrot 1
celery stick 1
shallot 1
plum tomatoes 2
celeriac 50g
garlic 3 cloves
bay leaves 2
thyme 1 sprig
saffron 1 pinch
smoked paprika 1 tsp
bomba rice 240g
water 720ml
olive oil
salt and pepper
Cut the chicken and chorizo into small pieces. Chop the cauliflower into florets and dice the carrots, celery, shallots, tomatoes, celeriac and garlic.
Heat 2 tablespoons of olive oil in a large sauté pan or heavy-bottomed frying pan over a medium heat, and when it is almost smoking add the chicken. Season with salt and pepper and cook for 3-4 minutes until nicely coloured. Remove the chicken from the pan and set aside. In the same pan add the chorizo and cook for 5-6 minutes, the oil will seep out into the pan. Remove the pieces and set aside, leaving the chorizo oil in the pan. Then add the diced vegetables to the pan and gently cook for 5 minutes, stirring occasionally and adding the bay leaves, thyme, saffron and paprika half way through. Remove the thyme and bay leaves from the pan and add the rice, sweat in the pan for 2 minutes and then add the water. Simmer over a medium heat until the rice has swelled and the liquid reduced. Return the chicken and chorizo to the pan and gently stir. The rice should be slightly more than al dente when ready to serve with little to no liquid remaining.
finorestaurant.com;barrafina.co.uk