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Quick paella variation from the oven

updated

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Ingredients for 4 servings:

  • 2 bell peppers, yellow and red
  • 3 tbsp oil
  • 300 g risotto rice
  • Saffron
  • turmeric
  • 700 ml vegetable stock
  • 300 g peas, frozen
  • 600 g chicken wings, fresh, seasoned
  • 1 lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Roughly dice the bell peppers and sauté in the oil. Add the risotto rice, season generously with saffron and turmeric, and sauté. Pour in the vegetable stock, add the frozen peas, and bring to a boil. Transfer everything to the oven tray, top with the chicken wings, and bake at 200°C for about 30 minutes. Serve garnished with lemon wedges. This paella is a hit with children, as the chicken wings are very popular. The vegetables can be swapped or supplemented as desired, and you can also add meat and fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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