Germany 0 - Spain 1

The last of the semi-final matches and the choice of countries who's cuisines to cook from are seriously limiting now. Tall bloke put together one of my favourite rustic Spanish dishes: arroz al horno or rice in the oven. This recipe came from a book I bought for the tall bloke last Christmas called Cook Simple by Diana Henry. Here goes:

Serves 6

Ingredients:

8 tbsp olive oil

salt n pepper

12 chicken thighs

2 red peppers de-seeded and sliced

250gms chorizo cut in small chunks

1 large onion roughly chopped

4 garlic cloves crushed

3 tsp smoked paprika

1 tbsp of chilli flakes

1.3 litres of chicken stock

375gms of Spanish rice (paella rice)

2 tbsp of chopped flat leaf parsley

Juice of a lemon

Extra virgin olive oil

Method:

Heat the olive oil in a shallow pan, season and brown the chicken thighs on all sides. Take chicken out of pan and set aside. Add peppers and chorizo to the same pan and saute on medium heat until all is softened. Throw in the onion and garlic, then cook until soft. Stir in the paprika and chilli and cook for a minute. Add the chicken stock, return the chicken, cover, simmer on a gentle heat for 15 minutes. Transfer chicken, veg and stock to big, oven-proof dish. Pour the rice around the chicken and season well. Place in the preheated oven on 180degrees. Cook for 20 minutes until stock has absorbed and top is golden. When cooked, cover the dish with foil, leave for 5 minutes, scatter with parsley, lemon juice and an extra drizzle of extra virgin olive oil. Serve with lemon segments.