WoodFired Paella with Chicken & Prawns

Oven-Baked Paella

Prep time: 20 mins | Cook time: ~1 hour | Servings: 6–8

Ingredients

Broth & Seasoning

• 5 cups chicken stock (keep extra on hand)
• 2 table spoons smoked garlic minced
• 2 tsp smoked salt
• 2 tsp chili flakes
• Pinch of saffron

Tomato-Herb Butter

• 4 tbsp butter, softened
• 4 tbsp tomato paste
• 1/2 cup parsley, finely chopped

Proteins & Base

• 2 tbsp extra virginSmoked olive oil
• 2 chorizo sausages, sliced
• 2 chicken thigh fillets sliced
• 16–20 prawn cutlets (peeled and deveined)
• 2 onions, diced
• 1/2 cup diced capsicum (bell pepper)
• 1 cup corn kernels
• 3 cups medium-grain rice( we tried our new Smoked rice-available soon)
• 1 tin (400g) cherry tomatoes

Instructions

1. Preheat & Warm the Pan: Preheat your oven to 180°C (350°F). Place a 15-inch stainless steel paella pan inside the oven for 5 minutes to heat up.
2. Infuse the Stock: Combine 5 cups chicken stock, smoked garlic, smoked salt, chili flakes, and saffron in a saucepan. Bring to a gentle simmer (it should taste slightly over-seasoned). Measure out exactly 4 cups before using; top up with extra stock if needed.
3. Make the Butter Paste: Mix the softened butter, tomato paste, and chopped parsley in a small bowl until smooth. Set aside.
4. Brown the Chorizo: Carefully pull the paella pan from the oven. Add the olive oil and sliced chorizo. Return to the oven and cook for 8–10 minutes, stirring occasionally, until browned.
5. Cook the Vegetables: Add the diced onion, corn, and capsicum to the pan. Cook in the oven for another 8–10 minutes until softened.
6. Add Butter & Stock: Stir the tomato-butter mixture into the pan until melted. Pour in the 4 cups of seasoned stock. Return to the oven for ~2 minutes until the liquid begins to simmer.
7. Add Rice: Remove the pan and scatter the rice evenly over the liquid. Gently press it down with a spatula so it is submerged—do not stir. Cover tightly with foil and bake for 15 minutes, rotating the pan halfway through.
8. Add Chicken: Remove foil and press the chicken pieces gently into the rice layer. Re-cover with foil and bake for 10 minutes.
9. Add Prawns & Tomatoes: Uncover and scatter the prawns and tinned cherry tomatoes across the top. Re-cover tightly and bake for 30 minutes, rotating the pan every 15 minutes, until the rice is tender and prawns are pink and cooked through. (Bake 5 minutes longer if needed).
10. Rest & Serve: Remove from the oven and let rest, covered, for 10–15 minutes before serving.