Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 175°C (350°F) and in a large clay pot, heat 2 tablespoons of extra virgin olive oil over medium heat on the stovetop.

2. 2

   Season the 4 bone-in, skin-on chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then sear them skin-side down in the hot oil for 6-8 minutes until golden brown, then remove and set aside.

3. 3

   Add the remaining 1 tablespoon of extra virgin olive oil to the pot, then sauté 1 medium finely diced yellow onion, 1 medium diced red bell pepper, and 1 medium diced green bell pepper for 8-10 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1 tablespoon of sweet smoked paprika, 1/2 teaspoon of crumbled saffron threads, and 2 bruised and roughly chopped lemongrass stalks, cooking for 2 minutes until fragrant.

5. 5

   Pour in 120ml of dry white wine and scrape up any browned bits from the bottom of the pot, then add the 400g can of undrained diced tomatoes, 700ml of chicken broth, and 200g of Spanish Bomba rice.

6. 6

   Return the seared chicken thighs to the clay pot, ensuring they are partially submerged, then cover the pot and bake in the preheated oven for 40 minutes.

7. 7

   Remove the pot from the oven, stir in the 250g of raw, peeled, and deveined large prawns, cover again, and return to the oven for an additional 10-15 minutes until the prawns are cooked through and the rice is tender.

8. 8

   Garnish the dish with 1/4 cup of chopped fresh flat-leaf parsley and serve immediately with lemon wedges.