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Method Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken... Meanwhile, slice the chorizo, peel and finely chop the onion and ...
Method Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat,... Deseed and chop the pepper, then add to the pan for a further 5 minutes. Stir through the tomato purée and crumble in the ...
Step 1, Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken ...
Method Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all... After 15 minutes the rice should be cooked, but still have a bit of a ...
Directions. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 3 1/3 cups (27 ounces)/800 ml stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat...
Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.