Amira Pure Basmati Rice Brings Coastal Spain to Your Table

Thursday 17th, March 2016 / 12:03 Written by
Amira Pure Basmati Rice Brings Coastal Spain to Your Table

National Paella Day is Coming…March 27th


Mark your calendar! March 27th is the annual celebration of National Paella Day.  A traditional rice dish from Spain, paella has become very popular and is known around the world.  It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain.


Amira Pure Basmati Rice is the perfect choice for adding exceptionally fragrant flavor to this deliciously Moorish dish.


Baked Amira Paella with peppers, chorizo & chicken


  • Pinch Saffron Threads
  • 6 large Chicken Thighs, skin on & bone in
  • 2 tbsp Olive Oil
  • 9 oz Cooking Chorizo, diced
  • 2 medium Onions, chopped
  • 2 Peppers (any color), chopped
  • 6 oz Cherry Tomatoes, halved
  • 2 cloves Garlic, crushed
  • 1/2 tsp Spanish smoked paprika
  • 10 oz Amira Pure Basmati rice
  • 1 ½ cup Chicken stock
  • ½ cup Dry white wine (or extra stock)
  • 7 oz Frozen Peas (no need to defrost) (or use fresh shelled peas if they’re in season)
  • Small bunch Flat leaf parsley, chopped
  • Salt and Freshly Ground Black Pepper
  • 1 lemon cut into wedges, to serve



  1. Preheat oven to 375°F
  2. Sprinkle the saffron threads into a small heatproof glass or bowl and pour over 2 tablespoons of boiling water. Set aside to infuse.
  3. Add the oil to a large heavy based heatproof casserole and set over a medium high heat. When it is hot, add the chicken thighs, skin side down, and fry without turning for 5 minutes until the skin is crisp and golden. Turn the chicken over and add the chorizo, and fry together for a further 5 minutes.
  4. Reduce the heat a little before adding the onions and peppers and frying for a further 10 minutes before stirring through the tomatoes, garlic and smoked paprika and Amira Pure Basmati rice. Fry for another minute or two making sure all the rice grains are well coated in the juices in the pan. Pour in the stock and wine, and season with salt and freshly ground black pepper, stirring well and making sure the rice is completely submerged. Cover with a tight fitting lid or snuggly tucked piece of foil and bake in the oven for 30 minutes.
  5. Remove, stir through the peas and most of the parsley, recover and return to the oven for a further 5 minutes. Serve immediately, with a little extra parsley scattered on top and lemon wedges to squeeze over.




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