Roasted Chicken Thighs with Squid and Pipérade

Succulent chicken thighs and squid simmered in a coarse pepper and tomato pulp with salty Serrano ham and smoky paprika.

Chicken Seafood High Protein Spanish Tapas

Estimated Nutrition

Calories

670.6

kcal / serving

2682.4 kcal total

Carbs

11.4g

per serving

45.4 g total

Fat

48.6g

per serving

194.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

Meat

piece

Chicken Thigh

skin on

Serrano Ham

finely chopped

NutsSeeds

clove

Garlic

sliced

pinch

Smoked Paprika

tbsp

Flat leaf Parsley

fresh, roughly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

110

Extra Virgin Spanish Olive Oil

Other

sachet

Squid Ink

Seafood

piece

Squid

small, cleaned, cut into rings and tentacles reserved

Vegetables

piece

Onion

small, sliced

piece

Red Onion

sliced

285

Pimiento Peppers

from a jar, drained, chopped

piece

San Marzano Tomatoes

ripe, cut into dice

Method

Fry onions in a hot pan with olive oil until softened.

Season with salt and pepper and serve over a decorative brush of squid ink.

Add parsley and simmer until the chicken is fully cooked.

Deglaze the pan with sherry vinegar and return the pepper pulp to the pan.

Add the squid and Serrano ham and fry for two minutes.

Fry chicken thighs in a separate hot pan until golden-brown.

Roughly chop the cooked vegetable mixture to create a coarse pulp.

Add garlic, peppers, tomatoes, and paprika and cook until soft.