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Tray-Bake Paella
This is such a brilliant way to cook paella in the oven — everything goes in at once.
Prep Time
15 mins
Cook Time
45 mins
Serves
4
Dinner
Spanish
Dairy Free
Gluten Free
Potluck
Ingredients
4 cups chicken stock
1 x 400g can cherry tomatoes, in juice
a pinch of saffron, (optional)
6 chicken thigh, fillets, quartered
100g chorizo, sliced
1 1/2 cups Arborio rice
1 red onion, finely chopped
2 cloves garlic, crushed
2 tbsp extra-virgin olive oil
1 tsp smoked paprika
1 tsp finely chopped rosemary
2 bay leaves
finely grated zest of 1 lemon
salt and freshly ground black pepper, to taste
8 large raw prawn tails
2 tbsp chopped parsley leaves, to garnish
lemon cheeks, to serve
Method
Preheat oven to 200°C fanbake. Heat chicken stock in a pot with cherry tomatoes and saffron, if using.
Combine all other ingredients except prawns, parsley and lemon wedges in a large, deep roasting dish or paella pan.
Add boiling hot stock mixture, stir to combine then spread out evenly in the dish.
Cut a piece of baking paper to cover the top and then cover the dish tightly (use tinfoil if you do not have a lid).
Bake until rice is tender (25-30 minutes).
Remove from oven, uncover and top with prawns.
Bake uncovered for a further 10 minutes until prawns are cooked through.
Garnish with parsley and lemon wedges.
