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Madrid-born Maria José Sevilla is a chef and culinary journalist based in London who lives part time in southern Spain.
Her good-looking cookbook Cocina de Andalucia (Ryland Peters & Small/Firefly, $42) reveals how the different cultures of early settlers — Moorish, Christian and Jewish — enriched the fertile region of Andalucia with interesting food. The largest olive-oil producing region in the world, it is also known for its olives and sherry vinegar, both appearing in this easy chicken dish.
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A neighbour of Portugal on the Mediterranean, the land is known for its pork from the Ibérico pig, lover of acorns, and a variety of fish and seafood. Australian photographer Nassima Rothacker provides superb food and travel shots. The book offers 80 recipes; it is a good read and a visual treat.
Paula’s arroz con pollo (Paula’s rice with chicken)
Serves 6
1 medium chicken, cut in 6 pieces, or 6 chicken thighs or drumsticks
Sea salt
Freshly ground pepper
½ cup (125 mL) Spanish olive oil
2 tablespoons (30 mL) Manzanilla sherry
1 medium onion, chopped
1 garlic clove, finely chopped
1 red bell pepper, seeds and pith discarded, chopped
1 green bell pepper, seeds and pith discarded, chopped
2 medium tomatoes, chopped
1 teaspoon (5 mL) saffron threads
1 cup (250 mL) chicken stock
2-1/2 cups (375 mL) uncooked long grain rice
Sprinkle chicken with salt and pepper.
In a large, deep frying pan over medium heat, heat 3 tablespoons (45 mL) of the oil and sauté chicken until lightly browned on all sides.
Add sherry to the pan and continue to cook until the liquid is reduced. Then remove chicken with slotted spoon and set aside.
Add remaining oil to the pan and, when it is hot, cook onions just until tender but not browned.
Add garlic, red and green peppers and cook until peppers are almost tender, about 10 minutes. Then add tomatoes and cook a further 5 minutes.
Add saffron, chicken stock and 3 cups (750 mL) water. Return chicken to pan, raise heat to medium-high, and bring to a boil, then reduce heat to low and cook, uncovered, until chicken is almost tender, about 15 minutes.
Sprinkle rice over the chicken and continue to cook for another 15 to 20 minutes, until rice is just tender.
Season to taste with salt and pepper and let stand a few minutes before serving.
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