At visual artist Paula Suominen's summer party, paella is the star of the show. The recipe serves approximately 5-6 people.
Organic Chicken in the Oven
1 organic chicken
Marinade:
1 organic lemon
5-6 cloves of garlic, crushed
1-2 tsp thyme
1 tsp salt
2 tbsp olive oil
Preheat the oven to 180-200 degrees Celsius. Grate the lemon peel and rub the chicken with the lemon and lemon zest. Mix the other spices and rub the spice mixture onto the inner and outer surfaces of the chicken. Cook in a roasting bag for 50–60 minutes. Cut the chicken into suitable pieces to await the paella preparation.
Paella
300-400 g oven-cooked chicken, diced
0.5 dl false morel, blanched
2 dl porcini mushrooms, diced
1 onion
3-4 cloves of garlic
1 yellow bell pepper
5-8 cherry tomatoes
1 dl peas (fresh or frozen)
1-2 dl shrimp
1 dl black, pitted olives
0.5-1 fresh chili
1 tsp turmeric
0.5 tsp black pepper
a pinch of ginger
1-2 dl dry white wine
a few splashes of olive oil
1 lemon
1-1.5 l hot chicken or beef broth
2-3 dl spelt grains
For serving: lemon slices and parsley
Finely chop the onion and garlic, and slice the bell peppers. Halve some of the cherry tomatoes. Sauté the chopped onion, garlic, and mushrooms in olive oil in a pot. Add the spelt grains, hot chicken or beef broth, and spices to the pot. Add the tomatoes and bell pepper to the pot and let simmer until cooked through. Add water and olive oil if necessary. Stir in the frozen peas and olives. Add the thawed shrimp to the finished paella. Season with white wine and serve with lemon slices and parsley.
