Recipes

Method

1. Warm the stock and add the saffron, then set aside.
2. Heat the oil in a large deep pan, and brown the diced chicken. Remove from pan and put to side.
3. Lower the heat and add the onions and capsicum, cooking for 5 minutes. Add garlic and cook for another minute.
4. Add the vermouth and bring to a boil to cook off the alcohol (about a minute).
5. Stir in the tomato paste and paprika.
6. Add the chicken and stock and bring to a boil. Cover with a lid and let cook for 30 minutes.
7. Add the rice and stir everything together. Cover and simmer for a further 15 minutes or until the rice has cooked and absorbed most of the cooking liquid.
8. Remove from the heat and leave the dish to sit for 10 minutes to absorb any remaining liquid.
9. Add salt and pepper to taste and serve!