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 Chicken Paella Recipe



The rice used in paella is critical to its success. Only use short to medium grain rice, the type which grew in the rice fields near Valencia. If you can get a Spanish rice, great. If not, use the widely available Italian arborio rice.

 


 Preparation Time:  See  below  Cooking Time:   1 hr 10 mins
 How Difficult  Medium  Freeze?   No
 Servings

4 portions

INGREDIENTS

Ingredients

Imperial

Metric

Chicken breasts or legs

6 pieces

6 pieces

Can chopped tomatoes 8oz 225g
Green beans (French or runner) 9 250g
Canned white beans (e.g. haricot, cannellini) 8oz 225g
Paella rice 11oz 320g
Sweet paprika 2 teaspoons 2 teaspoons
Onion 1 medium 1 medium
Garlic cloves 2 2
Dried rosemary  (twice the quantity if fresh) 1 teaspoon 1 teaspoon
Olive oil 5 tablespoons 5 tablespoons
Chicken stock 1 pints 850ml
Salt and pepper To taste To taste

COOKING EQUIPMENT
1 large frying pan.

PREPARATION
Chop any chicken breasts into chunks.
Finely chop the onion.
Finely chop (or crush) the garlic.
Roughly chop the green beans.

Method

Add two tablespoons of olive oil to the frying pan and turn up to a low heat. Add the onions and garlic and fry for 15 minutes.

This will soften up the onions but not brown them (sofrito). Remove the onions from the pan and put aside.

 
Add another two tablespoons of olive oil to the pan and turn it up to a medium heat. Add the chicken and cook for around 15 minutes until the pieces are golden brown.

Now add both types of beans and the onions to the pan and cook for 4 more minutes.

 
Clear the pan ingredients to the edges, leaving an empty circle in the middle. Pour the tomatoes into the centre and sprinkle over the paprika. Cook on a medium heat for 5 minutes.

Stir well and pour in the chicken stock. Season with pepper and any salt if wanted. Boil on a medium heat for 30 minutes.


Chicken Paella with lemon wedges Turn the heat down to medium / low. Add the rice evenly over the frying pan. Sprinkle on the saffron (or food colouring) and rosemary then mix the ingredients well. Stir frequently for 15 to 20 minutes until all the water has been absorbed by the rice.

Serve the pan to the table and let everyone serve themselves at the table.

MORE PAELLA RECIPES

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