Throw a new spin on the classic Spanish rice one-pot by adding fresh, green broad beans, dill, mint and parsley
Prep:20 mins
Serves 4 – 5
6 chicken thighs, skin-on2 tbsp plain flour3 tbsp olive oil2 onions, finely chopped3 garlic cloves, finely sliced400g paella rice1 tsp sweet paprika2 good pinches of saffronzest and juice 2 lemons1 ½l chicken stock200g fresh or frozen peas and broad bean (weight after podding and skinning)½ small bunch dill, chopped½ small bunch mint, chopped½ small bunch parsley, chopped
STEP 1Heat 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 30-40 mins.STEP 2Add 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 20 mins on a medium heat until the rice is nearly cooked.STEP 3Add 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 5 mins to let everything settle before serving.
