for 4 person

Picada

2	garlic cloves
2 tbsp	almonds
1	butter biscuit (e.g. Petit Beurre)
2 pinch	saffron
1 tbsp	sherry
1 tbsp	flat-leaf parsley, finely chopped

Chicken

1	organic lemon, use grated zest
½ tsp	salt
a little	pepper
400 g	Skinless chicken steaks
	olive oil for frying
4	Borettane onions, drained, roughly chopped
2	tomatoes, coarsely grated

Rice

250 g	round grain rice (e.g. Bomba)
8 dl	chicken bouillon, hot
8	artichoke hearts in oil, drained

To bake

a little

flat-leaf parsley, leaves torn off

How it's done

Picada

Blitz the garlic, almonds, biscuits and saffron in a food processor. Add the sherry and parsley, mix into a paste.

Chicken

Mix the lemon zest, salt and pepper, rub the mixture into the chicken pieces. Heat the oil in a large, non-stick, ovenproof frying pan. Brown the chicken for approx. 5 mins. Add the onions and fry for approx. 2 mins. Add the tomatoes, cook for approx. 5 mins. until the liquid has evaporated.

Rice

Add the rice, reduce the heat, cook for approx. 3 mins. while stirring. Pour in the stock, add the picada, mix, simmer the rice for approx. 20 mins.; do not stir the rice any more. Arrange the artichokes on top of the rice.

To bake

Approx. 5 mins. in the centre of an oven preheated to 210°C. Remove from the oven, leave to rest for approx. 5 mins., plate up. Garnish with parsley.

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