Really Garlicky Paella by Gilli Allingham of The Really Garlicky Company 

This is a firm family favourite at home and also a great one for dinner parties. I tend to cook when the girls are home as it is nice and easy and quick to make, and they love it! This paella is particularly special during scape season because the smokiness of the dish works with the sweet garlicky flavour of the scapes so well.

I like to place them on top of the paella as it is cooking as it steams the scapes giving a texture similar to a green bean, but a mellow garlicky flavour that makes this ingredient so special. It is a shame that they are only around for a few weeks each year! 

The Really Garlicky Company, based just outside Nairn, are Scotland’s only garlic growers. The Allingham family have been growing garlic for the last 18 years, where they originally diversified their seed potato business to offer something new to Scotland’s foodies. Priding themselves in their Hardneck Porcelain garlic, they produce flavourful, large, juicy bulbs.

From this, they produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments including caramelised onions and garlic relish.

Find them in your local Waitrose, Farm Shop or Deli’s across the country, or visit their website: www.reallygarlicky.co.uk.

Ingredients: Serves 4

6 skinless chicken thigh fillets, cut into chunks
Olive oil
250g chorizo, sliced
75g pancetta
1 onion, diced
3 Really Garlicky garlic cloves
2 red peppers, cut into chunks
150g Really Garlicky garlic scapes
2 tsp smoked paprika
330g paella rice
830ml chicken stock
Pinch of saffron

Method:

1.    Cook the chicken in a little oil in a large wide frying pan, or a paella dish if you have one, until browed all over. 
2.    Scoop out and add the chorizo and pancetta and cook until crisp at the edges. 
3.    Add the onion, garlic and pepper and cook until softened, then at the chicken thigh. 
4.    Stir in the paprika and cook for a minute then add the rice and stir to coat. 
5.    Pour in the stock and lay the garlic scapes on top. Put on a tight lid, or cover with foil and cook for 15 to 20 minutes until the rice is tender.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk