Lazy Paella
8 servings
60 minutes
Lazy paella is a cozy and simple dish inspired by Spanish cuisine but adapted for the convenience of Italian cooking. This recipe combines juicy pieces of chicken, bacon, and flavorful chorizo sausage harmoniously complemented by soft rice soaked in rich meat broth. The addition of saffron gives the dish an exquisite golden hue and refined taste. Green peas and red bell pepper make the paella vibrant with fresh notes. This dish requires no complex cooking techniques but retains the richness of flavors characteristic of traditional paella. It is perfect for a family dinner as it can be served straight from the pan.
1
Chop the onion and tomato. Cut the bacon and chicken into cubes. Slice the sausage and chorizo, and cut the pepper into strips.
- Onion: 1 piece
- Tomatoes: 1 piece
- Bacon: 150 g
- Blood sausage: 1 piece
- Chicken breast: 1 piece
- Chorizo: 1 piece
- Red chili pepper: 1 piece
2
Heat half of the oil in a pot, add the onion, and cook on low heat, stirring, for 5 minutes until soft and translucent. Add the tomato and cook, mashing it with a spatula, for another 5-10 minutes. Let it cool slightly, then transfer to a blender, puree, and return to the paella pot or a large heavy-bottomed skillet.
- Olive oil: 250 ml
- Onion: 1 piece
- Tomatoes: 1 piece
3
Place a pot with tomato puree on the heat and add the remaining oil. When it heats up, add bacon, chicken, half of the blood sausage, half of the chorizo, and half of the chickpeas to fry. Stir in the rice and pour in the hot broth. Gently mix.
- Olive oil: 250 ml
- Bacon: 150 g
- Chicken breast: 1 piece
- Blood sausage: 1 piece
- Chorizo: 1 piece
- Canned chickpeas: 80 g
- Long-grain rice: 600 g
- Meat broth: 1.5 l
4
Crush garlic, parsley, and saffron in a mortar with a pinch of salt, pour in 2 tablespoons of warm broth, mix, and add to the paella. Cook for 15 minutes, then add peas, remaining meat, chickpeas, and strips of red pepper. Cook for another 5 minutes or until the broth is fully absorbed and the rice is soft.
- Garlic: 1 clove
- Parsley: 1 stem
- Saffron: 0.3 teaspoon
- Meat broth: 1.5 l
- Canned green peas: 100 g
- Canned chickpeas: 80 g
- Blood sausage: 1 piece
- Chorizo: 1 piece
- Red chili pepper: 1 piece
- Salt: to taste
5
Place a wet towel on the table. Put the pan with paella on it. Leave for 5 minutes. Then serve – directly in the pan.
