Owen Morgan served up a tasty Spanish chicken with rice and sherry mayo (Arroz mar y monta\u00f1a \u2018al horno\u2019 with sherry alioli) on Saturday Kitchen.<\/p>\n
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, 1\u00bd tbsp \u00f1ora pepper paste or tomato puree, 1 bay leaf and 1\u00bd tbsp mild smoked paprika.<\/p>\n
For the arroz: 4 free-range chicken thighs, skin on and boneless, 3 garlic cloves, lightly crushed, 1\u00bd 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<\/p>\n
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.<\/p>\n
To serve: olive oil, for drizzling, \u00bd lemon, for squeezing and warm crusty bread.<\/p>\n