Owen Morgan served up a tasty Spanish chicken with rice and sherry mayo (Arroz mar y montaña ‘al horno’ with sherry alioli) on Saturday Kitchen.

The ingredients for the sofrito are: 100ml extra virgin olive oil, 4 garlic cloves, finely diced, 2 large onions, finely diced, 4 mixed peppers, cored, seeds removed and finely diced, 8 ripe tomatoes, cored, seeds removed and roughly chopped, 2 thyme sprigs, 1½ tbsp ñora pepper paste or tomato puree, 1 bay leaf and 1½ tbsp mild smoked paprika.

For the arroz: 4 free-range chicken thighs, skin on and boneless, 3 garlic cloves, lightly crushed, 1½ tbsp olive oil, 1 tbsp mild smoked paprika, 3 thyme sprigs, 600ml brown chicken stock, 600ml shellfish stock, small pinch saffron,75g smoked pancetta, diced, 400g paella rice, 4 piquillo peppers, torn in half, 4 medium tiger prawns, whole shell on, 12 seasonal clams, such as palourde, scrubbed and debearded, sea salt and freshly ground black pepper

For the sherry alioli: 3 free-range egg yolks, 3 garlic cloves, minced with sea salt, 40ml sherry vinegar, 2 tbsp oloroso sherry, 125ml extra virgin olive oil, 200ml light olive oil or light rapeseed oil, sea salt and freshly ground black pepper.

To serve: olive oil, for drizzling, ½ lemon, for squeezing and warm crusty bread.

See more Spanish food recipes in the book titled: Easy Spanish Cookbook: Recipes to Bring Home the Flavors of Spain available from Amazon now.