Chicken Paella
6 servings
90 minutes
Chicken paella is a fragrant and rich dish that originates from sunny Valencia. Its highlight is the golden saffron rice infused with spices and chicken juices. Sweet bell peppers, fresh tomatoes, tender green peas, and beans complement the harmony of flavors, creating a rich and juicy profile. Light notes of white wine add sophistication, while lemon placed around the dish adds a refreshing tang. Paella is perfect for warm family dinners or friendly gatherings where it's important not only to be satisfied but also to enjoy the process of eating. Its texture is something between risotto and fluffy pilaf, creating a unique gastronomic delight. This dish is not just food; it’s a true culinary story filled with Spanish temperament and the warmth of the southern sun.
1
Cook chicken broth, strain it, and add a pinch of saffron. Keep the broth warm.
- Chicken broth: 1.5 l
- Saffron: pinch
2
Finely chop the onion, peel the garlic and crush it with the flat side of a knife. Cut the bell pepper in half, remove the seeds, and dice it. Pour boiling water over the tomatoes, peel them, and dice.
- White onion: 2 heads
- Garlic: 4 cloves
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
3
Wash the chicken drumsticks, remove the skin, cut off the bone, and cut in half.
- Chicken drumstick: 8 pieces
4
Steam the green peas and beans until cooked.
- Frozen green peas: 0.5 glass
- Frozen fava beans: 0.5 glass
5
In a thick-bottomed skillet with high sides, heat the oil and fry the chicken until almost cooked. Transfer to a plate and cover with foil.
- Olive oil: 0.5 glass
- Chicken drumstick: 8 pieces
6
In the remaining frying oil, add paprika, turmeric, and red hot pepper, and sauté on low heat, stirring constantly for 1 minute. Then add the onion and garlic and fry for three minutes. Next, add the tomatoes and pepper and simmer for another three minutes.
- Sweet paprika: 1 teaspoon
- Turmeric: 1 teaspoon
- Ground red pepper: 0.5 teaspoon
- White onion: 2 heads
- Garlic: 4 cloves
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
7
Pour rice into the pan and fry for five minutes, stirring constantly.
- Short-grain (round) rice: 350 g
8
Place the chicken in the pan, pour in the broth, stir, and simmer over medium heat for 10 minutes. Add the wine. Add green peas and beans.
- Chicken drumstick: 8 pieces
- Chicken broth: 1.5 l
- Dry white wine: 1 glass
- Frozen green peas: 0.5 glass
- Frozen fava beans: 0.5 glass
9
Now you need to bring everything to readiness. The liquid will evaporate, but keep adding broth. The finished dish should be drier than risotto, but not turn into crumbly pilaf.
- Chicken broth: 1.5 l
10
When the paella is ready, arrange lemon wedges around the edge, sprinkle with parsley, and serve on the table.
- Lemon: 2 pieces
- Parsley: 1 bunch
