Baked Paella

• 1 tbsp olive oil
• 1 None onion, chopped
• 1/2 None small pepper, seeded, chopped
• 4 oz sliced salami, halved
• 10.5 oz chicken thigh fillets, cut into 1/3 inch slices
• 2 None tomatoes, chopped
• 3 cloves garlic, minced
• 2 tsp paprika
• 1 tsp turmeric
• 1 pinch dried chili flakes
• 14 oz Arborio rice
• 6 cups chicken stock
• 1 None lemon, sliced
• 1 oz black olives
• None None chopped fresh parsley leaves, to serve

1. Preheat oven to 400u0b0F. Grease a large baking dish.
2. Heat oil in a large heavy-bottomed saucepan over high heat. Saute onion, pepper and salami for 2-3 mins, until onion is tender and salami is golden. Add chicken and cook for 3-4 mins, until browned. Add tomatoes, garlic and spices. Cook for 1 min, until fragrant. Add rice and stock. Bring to a boil then transfer to prepared dish and season.
3. Cover with foil and bake for 30 mins. Top with lemon slices and olives. Bake, uncovered, for 5-10 mins, until rice is tender. Sprinkle with parsley to serve.

olive oil, onion, pepper, salami, chicken thigh, tomatoes, garlic, paprika, turmeric, dried chili flakes, rice, chicken stock, lemon, black olives, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32085 (may not work)