Tonight's Chicken Chorizo version:
1 pound of Bomba Rice (special spanish rice)
12 chicken drumsticks
3 spicy chorizo sausages, sliced
1 cup of wine
2 1/2 cups of hot water
2 tablespoons of hot smoked paprika
1 pinch of saffron
1 onion diced
1/4 cup of diced roasted red peppers
1 1/2 cups of frozen peas
Preheat the oven to 350 degrees. In a large roasting pan on the stove at medium-high heat, put a glug of olive oil to coat the bottom of the pan, and add the chicken until all sides are browned. Take the chicken out and put aside. Add the onion and chorizo and cook until onions are tender, about 4 minutes. Stir in paprika, then roasted red peppers, then tomato paste and finally crumble in the saffron threads. When everything is dissolved, pour in the rice. Add the wine, and stir it all continuously until the wine is absorbed. Add the water, bring to a boil, stir in the peas, and then add the drumsticks to the dish in a pretty presentation, and put the whole dish into the oven for 30 minutes. Voila.
Availability: Delivered to you door in 48 hours. $18.95/btls (Case of 12 x 750ml) +HST.
dinner is served.