Easy Paella

Ingredients:

4 chicken thigh fillets, chopped
1 garlic clove, finely chopped
Grated zest of 1 lemon
1/2 tsp harissa
1 tsp smoked paprika (pimenton)
1/4 cup (60ml) olive oil
1 onion, chopped
1 cup Calasparra or arborio rice
1/2 cup (125ml) dry white wine
pinch of saffron threads, soaked in 1/4 cup water
2 cups (500ml) gluten-free chicken stock
1/2 cup (60g) frozen peas
2-3 jalapenos, seeded and chopped
1/2 cup black olives, pitted
2 tblsp chopped flat-leaf parsley or chives
Lemon to serve

Instructions:

Combine chicken, garlic, lemon zest, harissa, paprika and oil in a bowl. Place in fridge to marinate for 15 minutes. Heat a non-stick pan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until golden. Remove chicken and set aside.

Add a little oil to pan, if necessary, then add onion and cook, stirring, over medium heat for 2-3 minutes until softened. Add rice, then stir for 1 minute to coat rice in onion mixture.

Add the wine and allow to bubble for 2-3 minutes, then add saffron (with liquid) and stock, and bring to the boil. Return chicken to the pan, season, then simmer for 15 minutes, stirring occasionally, or until rice is almost cooked and most of the stock is absorbed. Stir in peas, capsicum and olives. Cook for a further 2 minutes until rice is tender and all the stock is absorbed. Stir through parsley or chives, then serve with lemon wedges.

Serves 4.

Adapted from ooh-look.blogspot.com