Ingredients

Olive oil

12 whole chicken thighs and drumsticks (we used chicken breasts)

2 red peppers, sliced

200g piece cooking chorizo, cut into small chunks

1 large onion, roughly chopped

4 garlic cloves, crushed

2 tbsp hot smoked paprika

1 tsp chilli flakes

1.3 litres chicken stock

375g paella rice

flat-leaf parsley chopped to make 2 tbsp (we used chives instead)

1 lemon, halved

Method

1. Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.

2. Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.

3. Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.

4. Scatter with the parsley (or chives) and squeeze lemon juice over the top before serving.

Enjoy!

The post Baked Spanish rice with chicken and chorizo appeared first on Hello! Hooray!.

Finding really tasty but healthy meals can often be tricky. I found ‘The Diet for Food Lovers’ in a bargain bin in TKMaxx, and it’s a fantastic book full of delicious recipes that don’t make you feel like you’re scrimping on flavour! This recipe is fast becoming one of our favourites – if you’re not home too late then you can easily make it on a weeknight, which is always useful. If you don’t use all of the pesto it keeps in the fridge for up to 5 days, so it’s good for another meal too!

Ingredients (serves 4)

500g baby new potatoes, halved
2 red peppers, deseeded and cut into bite-size chunks
200g cherry tomatoes
3 courgettes, trimmed and cut into bite-size chunks
4 garlic cloves
Small handful rosemary leaves, finely chopped
Small handful thyme leaves, finely chopped
4 skinless chicken breasts, cut into bite-size pieces
Olive oil (or groundnut oil)

For the pesto
Large handful basil leaves
1 tablespoon pine nuts
30g Parmesan cheese
1 tablespoon olive oil

Method

1. Heat the oven to 200C/Gas mark 6. Place the potatoes in a large, shallow, non-stick ovenproof dish and cover with foil. Cook for 20 minutes.

2. Remove the potatoes from the oven and add the red peppers, tomatoes, courgettes, garlic, rosemary and thyme. Stir, then return to the oven and roast (uncovered) for a further 20 minutes or until the vegetables are tender. Stir occasionally while roasting to prevent sticking.

3. While the vegetables are roasting, make the pesto. Place the basil, pine nuts, Parmesan and olive oil in a food processor and blitz to a stiff paste.

4. Heat a little olive or groundnut oil in a pan over a medium heat. Add the chicken and stir-fry for 4-6 minutes or until it is cooked through. At the last minute, add the fresh pesto, stir and cover until you are ready to serve. Turn off the heat.

5. Peel the roasted garlic cloves, squash or roughly chop and mix back into the vegetables.

6. Mix the pesto chicken in with the vegetables before serving. Enjoy!

The post Pesto chicken with roasted vegetables appeared first on Hello! Hooray!.

This recipe is by James Martin and originally comes from the BBC website.

Ingredients

200g/7oz orzo pasta
225g/8oz cod fillet, skinless and boneless
salt and freshly ground black pepper
5 tbsp olive oil
200g/7oz cooking chorizo, roughly chopped
½ tsp smoked hot paprika
90g/3½oz roasted red peppers (from a jar), cut into strips
3 tbsp chopped fresh flatleaf parsley
½ lemon, juice only

Method

1. Preheat the oven to 200C/390F/Gas 6.

2. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.

3. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over.

4. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. The original recipe says to put the pan in the oven, but we used a pre-warmed oven proof dish instead.

5. While the cod is in the oven, heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan.

6. Remove the fish from the oven and flake the flesh onto a plate. Using a slotted spoon, remove the chorizo from the pan and set aside.

7. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.

8. To serve, spoon onto serving plates. Enjoy!

The post Cod and chorizo orzo appeared first on Hello! Hooray!.