Ingredients
- 4tbs olive oil, plus a little extra for drizzling
- 2 red onions, peeled and diced
- 2 cloves of garlic, peeled and sliced
- 100g piece of chorizo, sliced
- 8 skinned and boned chicken thighs, diced into 3cm pieces
- 300g bomba or arborio rice
- 400g tin chopped tomatoes
- 900ml chicken stock
- A sprig of fresh thyme
- ½tbs smoked paprika
- 2 strips of orange peel
- Juice of 1 orange
- Salt and pepper
- 1 large or 2 medium courgettes, very thinly sliced
- FOR THE AIOLI:
- 2 free-range egg yolks
- Juice of ½ a lemon
- 1tsp Dijon mustard
- 1 large clove of garlic, finely grated
- Salt and white pepper
- 250ml sunflower oil
- 50ml olive oil
1 Put the olive oil in a pan, then add the onions and garlic.
2 Cook for five minutes over a gentle heat, then add the chorizo and chicken.
3 Cook for a little longer to allow the oil to emerge from the chorizo, then add the rice, tomatoes, stock, thyme, paprika, orange peel and juice, salt and pepper.
4 Bring up to a bubble and simmer for 18-20 minutes, until all the liquid has nearly evaporated.
5 Overlap the sliced courgette evenly across the top of the rice, drizzle over a little olive oil, cover and turn off the heat to allow the courgettes to steam for five minutes.
FOR THE AIOLI
1 Put the egg yolks into a bowl, then add the lemon juice, mustard, garlic, salt and white pepper.
2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.
3 Once this is done, add in the olive oil. You may need a little more lemon juice to taste.
4 Keep in the fridge until needed. It will happily last for a few days.
