Meat paella
6 servings
30 minutes
Meat paella is one of the brightest dishes of Spanish cuisine, a symbol of Mediterranean culinary art. Originally, paella was made in Valencia with rabbit and seafood, but over time variations emerged, including meat versions. This dish combines the rich aromas of saffron, garlic, and bell pepper with the depth of flavor from chicken, beef, and spicy chorizo. The oily rice absorbs the broth and spices, creating a velvety texture while lemon wedges add a refreshing tang. Meat paella is a celebration of flavor that is perfect for cozy family dinners and celebrations. It is cooked in a deep pan and then perfected in the oven to create a tender yet rich texture for each ingredient. It is best served directly in the pan to highlight its rustic Spanish character.
1
Place the peeled garlic cloves in a small mold and bake in a preheated oven at 250 degrees for 10-15 minutes. Meanwhile, bring the broth to a boil in a pot, add the allspice and half of the saffron, and let it simmer on very low heat.
- Garlic: 2 cloves
- Chicken broth: 600 ml
- Allspice: 1.5 teaspoon
- Saffron: pinch
2
Take the garlic out of the oven (leave the oven on), cool it down, place it in a blender, add half a cup of boiling broth and the remaining saffron, and blend everything. Set the mixture aside.
- Garlic: 2 cloves
- Chicken broth: 600 ml
- Saffron: pinch
3
In a large deep skillet, heat olive oil over high heat. Add bell pepper rings and cook for about 10 minutes, stirring frequently.
- Olive oil: 150 ml
- Bell pepper: 2 pieces
4
Remove the skin and bones from the chicken breast, cut it into pieces. Sprinkle the meat and chicken pieces with salt and add them along with diced chorizo to the pan.
- Chicken breast: 150 g
- Chorizo: 100 g
- Beef tenderloin: 150 g
- Salt: to taste
5
Continue to sauté, stirring constantly, for another 5 minutes until the meat is slightly browned but still undercooked. Add the rice and mix well with the other ingredients, allowing the rice to absorb some oil. Then evenly spread the mixture in the pan. Pour in hot broth and increase the heat to bring the mixture to a boil. Add the garlic mixture from the blender, stir a little, level it out, and cook for 5 minutes without stirring.
- Short-grain (round) rice: 450 g
- Chicken broth: 600 ml
- Garlic: 2 cloves
- Saffron: pinch
6
Reduce the heat to medium and cook for another 5 minutes, do not stir the mixture.
7
Taste the broth and add salt if necessary.
- Salt: to taste
8
Place the pan in the preheated oven and leave it for 7 minutes. During this time, the rice should absorb the liquid. Then, remove the pan from the oven and cover it with a lid, allowing the dish to rest for 7 minutes before serving. Serve in the pan, garnished with lemon slices.
- Lemon: 1 piece
