Ingredients

• 300g paella rice, rinsed
• 2 red peppers, chopped
• 2 medium onions, chopped
• 1 clove garlic, finely chopped
• 4 skinned chicken thighs, sliced
• 1 tin of tomatoes
• 250ml chicken stock

For the dressing:

• 50g parsley
• 25g spinach
• 25g mint
• 3 anchovies
• 2 teaspoons of capers in brine
• 1 clove garlic, chopped
• 25ml of olive oil

Method

• Start by preheating the oven to 180C. Slice up the chicken thighs and fry in a little rapeseed oil until cooked and remove from pan.
• Next, cook off the onions, peppers and garlic until translucent. It is OK to use the same pan. You can also add the juices from the pan into the casserole along with a little of the chicken stock to extract all the flavours.
• Place the ingredients and paella rice into a large casserole pot and pour over the tinned tomatoes. Stir thoroughly and add in the chicken stock. Cook for 30 minutes with the lid on. Season to taste.
• To make the dressing, finely chop the parsley, spinach, mint, anchovies, capers and garlic, adding in the olive oil, salt and pepper. Place in a blender. This can be saved for one day but must be stored in an air tight container. You must also wrap in tinfoil as it discolours in the light.