Rice with Chicken, Artichokes and Oloroso

Name: Rice with Chicken, Artichokes and Oloroso (Paella de pollo con alcachofas y oloroso)
Yield: Serves 6 as a starter, 4 as a main course
Cuisine: Spanish
Ingredients: 1 small bunch fresh flat-leaf parsley, roughly chopped; 800 ml hot Chicken Stock; 1 lemon, in wedges; 4 grates of nutmeg; sea salt and black pepper; sea salt and black pepper; 6 tablespoons olive oil; 2 large Spanish onions, finely chopped; 3 large globe artichokes; 350 g boned and skinned chicken, cut into 2 cm cubes; 350 g boned and skinned chicken, cut into 2 cm cubes; 150 ml medium to dry oloroso or old dry amontillado sherry; 150 ml medium to dry oloroso or old dry amontillado sherry; 6 garlic cloves, finely chopped; 250 g calasparra (paella) rice (see Spanish Suppliers)

Paella de pollo con alcachofas y oloroso

Preparation info

Serves
6
as a starter as a main course

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This richly flavoured rice dish is the perfect excuse to go out and find a decent bottle of old, and therefore not too sweet, oloroso (see Sherry Suppliers) and reward yourself with a tipple when you return.

Ingredients

6 tablespoons olive oil
350 g boned and skinned chicken, cut into 2 cm cubes
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Europe
Spain
Main course
Starter
Gluten-free
Mediterranean
Spicy

Method

Heat a 30–40 cm paella pan or frying pan over a medium to high heat and add 2 tablespoons of the olive oil. When hot, stir-fry the chicken for 2 minutes or until fractionally rare in the middle. With a slotted spoon remove the chicken and put to one side. Add the rest of the olive oil and the onion