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Paella-stuffed tomatoes
Makes 16 Starters and mains
Ingredients
- large pinch saffron threads
- 500ml chicken stock
- 100g chorizo
- 1 onion, finely chopped
- 4 large garlic cloves, finely chopped
- 250g skinless, boneless chicken thighs, finely diced
- 125g fine French beans, trimmed, finely chopped
- 1 yellow pepper, deseeded, finely chopped
- 2tsp Spanish hot paprika
- 250g Spanish paella rice
- 16 tomatoes
Method
Put the saffron in a dry frying pan and toast over a high heat, stirring, for 30 seconds to 1 minute, until it gives off its aroma. Immediately tip it into a saucepan, add the stock and bring to the boil. Remove from the heat, cover and set aside.
Remove and discard the casing from the chorizo and finely dice. Add the chorizo to a large, dry frying pan over a high heat and fry, stirring, for 3-5 minutes, until it gives off its fat. Add the onion and garlic to the pan. Reduce the heat and fry, stirring occasionally, for 5-8 minutes, until soft. Add the chicken, French beans, yellow pepper and paprika and stir for a further 2 minutes.
Add the rice and gently stir until it is coated with the oil. Pour in the stock and saffron mixture, season to taste with salt and pepper and bring to the boil without stirring.
Reduce the heat to very low and simmer for 20-25 minutes, uncovered, until the rice is tender and all the liquid has been absorbed. Shake the pan occasionally but do not stir.
Meanwhile, cut a very thin sliver off the bottom of each tomato, so it can stand upright. Cut off the tops and use a small spoon to scoop out and discard the seeds. Sprinkle with salt and leave to drain upside down.
Leave the paella to stand for 5 minutes. Spoon it into the tomato shells. Arrange the tomatoes upright on a serving dish. Serve hot or at room temperature.
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