Paprika Roasted Chicken with Cashew Paella

Steps

1. Start paella Preheat oven to 220°C. Thinly slice white and pale green part of leek. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook leek and garlic for 1-2 minutes, until soft. Add paella spice and a pinch of chilli flakes. Add wine/stock and simmer until almost evaporated.
2. Add 1/2 tsp salt, mustard, chicken broth and water, bring to a simmer and reduce to low-medium heat. Add bomba rice and cashew mix. Stir once and leave to simmer for 10 minutes. After 10 minutes, stir once more and leave to cook for a further 10 minutes, until grains are tender.
3. Prep chicken Pat chicken dry and season with salt. Combine paprika chicken blend and a drizzle of oil in a bowl. Add chicken and coat well. Heat a dry, oven-proof fry-pan on medium-high heat.
4. Cook chicken Cook chicken skin side down for 1-2 minutes, flip and cook for a further 1-2 minutes, until golden. Add broccolini to pan and season. Cook in oven for 6-8 minutes, until chicken is cooked through and broccolini is tender. Rest, covered, before thinly slicing chicken.
5. FInish paella Finely chop spinach. When rice is cooked, turn heat to high and cook for 1 minute to get a caramelised base. Remove from heat and stir through spinach, scraping all the bits from the bottom of the pan. Season to taste. Cut lemon into wedges.
6. Serve paella and broccolini topped with chicken. Sprinkle with coriander and serve lemon wedges on the side.