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 chilli flakes. Add wine and simmer, until almost evaporated.
2. Cook paella Add a pinch of salt, 1 tsp mustard, chicken broth and ½ cup water. Bring to a simmer and reduce to low-medium heat. Add bomba rice and cashew mix. Stir once, then leave to simmer for 10 minutes. After 10 minutes, stir once more. Do not over stir, as it will become gluggy. Leave to cook for a further 10 minutes, until grains are tender.
3. Prep chicken Pat chicken dry and season with salt. In a small bowl, combine remaining chicken ingredients (except broccolini) with 1 Tbsp oil. Add chicken and coat well. Heat a large, dry, oven-proof, fry-pan on medium-high heat.
4. Cook chicken Cook chicken in pan, skin side down, for 1-2 minutes. Flip and cook a further 1-2 minutes, until golden. Add broccolini to pan and season. If needed, transfer all to an oven-proof dish. Cook in oven for 6-8 minutes, until chicken is cooked through and broccolini is tender. Set aside.
5. Finish paella Finely chop spinach. When rice is cooked, turn heat to high and cook for 1 minute, to caramelise the base. Remove from heat and stir through spinach, scraping all the stuck bits off the bottom of the pan. Season to taste. Thickly slice cooked chicken and cut lemon into wedges.
6. To serve Top paella with broccolini, chicken, coriander and lemon.