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Smoked Chicken and Asparagus Paella

Recipe by Ed Baines

Paella is a great option if you have a hungry brood to feed and don't have the time or patience to be stove-bound. Once everything is in the pan, you can walk away for 20 minutes. This chicken and asparagus version is super tasty. Make the broad bean pesto if you can be bothered - it is gorgeous.

Serves 4

Ingredients

250g chorizo
2 chillies
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
2 tbsp olive oil
100g short-grain rice
1 beef tomato, chopped
200ml of white wine
400ml of chicken stock
8 stems of asparagus
2 pre-roasted chicken legs – roasted with a pinch of paprika
8 garlic cloves and drizzled olive oil rubbed into the skin
A pinch of saffron
Salt and pepper
1 tbs olive oil

Broad bean pesto, to serve (optional)

50g of almonds
1 bunch of sorrel
200g broad beans
1 clove of garlic
200g pecorino cheese, grated
25ml olive oil

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Method

Sweat off the chorizo, the chillies and all of the vegetables except the tomato, in olive oil at a medium heat until soft. Add the rice, and stir in quickly. Add the tomato, and cook for 3-4 minutes.
Pour the wine in and bring the mixture to the boil. Add the stock 100ml at a time. After 20 minutes, add the asparagus, and leave to cook for another 5 minutes before adding the chicken, the garlic (from roasting the chicken) and paprika. Season and drizzle with olive oil.
To make the pesto - Toast the almonds in a pan. Remove the pan from the heat, combine all of the pesto ingredients and blitz in a food processor and season to taste.
To serve, put a generous helping on a plate, and garnish with the pesto.

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