6 tablespoons olive oil
350g boned and skinned chicken, cut into 2cm cubes
2 large Spanish onions, finely chopped
3 large globe artichokes
6 garlic cloves, finely chopped
250g calasparra (paella) rice
150ml medium to dry Oloroso or old dry Amontillado sherry
800ml hot Chicken stock
1 small bunch fresh flat-leaf parsley, roughly chopped
4 grates of nutmeg
1 lemon, in wedges
sea salt and black pepper
We used bottled artichokes as fresh were not available; they worked equally as well.
Moro: The Cookbook
Ebury Press, London
Heat a 30-40cm paella pan of frying pan over a medium to high heat and add 2 tablespoons of the olive oil. When hot, stir-fry the chicken for 2 minutes or until fractionally rare in the middle. With a slotted spoon remove the chicken and put to one side. Add the rest of the olive oil and the onions and soften over a medium heat for 20 minutes, stirring now and then. Meanwhile, prepare the artichokes. Cut each artichokes in half and each half into eight wedges. Add the artichokes to the softening onions along with the chopped garlic and cook for another 10 minutes or until the onions and garlic have some colour (caramelisation) and sweetness. Stir in the rice and coat in the oil and vegetables for one minutes.
(Up to this point everything can be cooked in advance. The next stage should be started about 20 minutes before you wish to eat.)
Turn the heat to medium high, and add the sherry. Cook off some of the alcohol for a minute, then add the stock. Bring to a gentle boil, season well at this point, then add half the chopped parsley and the nutmeg. Simmer for 10 minutes or until there is still enough stock to cover the rice. Spread the chicken evenly over the rice and the push each piece of chicken untder the juice. Gently shake the pan to help prevent it sticking and turn the heat down to medium to low. Cook for 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn off the heat, cover tightly with foil, and let the rice sit for 3-5 minutes before serving.
Serve with the rest of the parsely on top, a salad and the lemon.