Ingredients

6 free-range chicken thigh fillets, cut into chunks (ideally add rabbit too)

2 dried nora peppers

1 large green pepper, deseeded and finely chopped

6 large ripe tomatoes, grated and skins discarded

400g Calasparra Paella Rice DOP

1 litre stock (chicken or veg), boiling

1 sachet of Brindisa Paella seasoning

Sea salt

1 lemon

Method

1. Break the nora peppers in half and cover with boiling water to rehydrate for 15 mins. Scrape out the flesh, discard the skin and seeds, and chop.

2. Heat a splash of olive oil in a large paella pan, sprinkle the chicken with sea salt, and brown on all sides. Remove to a bowl.

3. On a medium heat, sweat the green pepper in the paella pan for 10 mins, stirring occasionally, until soft. Add the nora peppers.

4. Return the chicken to the pan, add the paella seasoning sachet, and stir briefly before pouring over the rice in a very thin layer (the thinner the better). Add the boiling stock and simmer for 20 mins, without stirring, on a medium heat.

5. Remove the pan from the heat and cover with a tea towel. Leave to rest for 15 minutes. Serve with lemon wedges, digging deep to reach the socarrat on the base.

   Serves 4