Paella with chicken, courgette and rosemary - Paella de polio, calabacines y romero

This deliciously flavoured paella features tender chicken breasts subtly seasoned with fresh rosemary. It could be said that this paella brings good fortune to those who eat it, for, according to an ancient Spanish superstition, anyone who passes a rosemary bush must pull some sprigs off the fragrant shrub and pocket them to ensure good luck in the week to come. A touch of dry sherry lends this paella extra Andalucian flair.

SERVES 6

INGREDIENTS

• 3 /4 cup (175ml) olive oil
• 48oz (1.3kg) chicken breasts, boned and cut into pieces
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 large green pepper, chopped
• 90ml dry sherry
• 1 1 /2 cups (340g) rice
• 3 cups (700ml) chicken broth
• 1 /4 tsp saffron
• 1 /4 tsp turmeric
• 3 tbsp chopped fresh rosemary
• 3 large courgettes (zucchini), cut into 4cm strips
• Salt and pepper, to taste

INSTRUCTIONS

• Heat 1/4 cup (50ml) of the oil in a paella pan. Add the chicken and cook until done and browned on all sides. Set aside.

• Clean the pan and heat the remaining olive oil over medium heat. Add the onion, and cook for five minutes. Add the garlic and green pepper and cook for three minutes. Add the sherry and cook for a further one minute. Pour in the rice and saute for five minutes. Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes.

• Sprinkle in the remaining rosemary and stir. Arrange the courgettes over the rice, cover, and cook for a further 10 minutes or until the rice and chicken are tender, and the broth has been absorbed. Allow to cool for five minutes, and serve.