Paella with chicken legs
4 servings
90 minutes
Paella with chicken legs is the embodiment of Spanish passion for vibrant flavors and rich dishes. Originating in sunny Valencia, paella was historically a peasant dish that combined accessible ingredients into one appetizing treat. In this version, tender chicken legs are fried to a golden crust and then simmered with onions, garlic, and sweet peppers to release their aroma. Tomatoes add a slight tanginess while paprika and black pepper provide warmth and spiciness. Long-grain rice absorbs the chicken broth and juices from the ingredients, becoming remarkably rich. Paella is a dish that is perfect for both cozy family dinners and festive gatherings, allowing you to enjoy the authentic taste of Spain.
1
Clean the chicken legs from the skin and cut them in half.
- Chicken drumsticks: 4 pieces
2
Chop the onion and garlic. Peel the tomatoes, dice the tomatoes and sweet pepper.
- Onion: 150 g
- Garlic: 20 g
- Salt-fermented tomatoes: 300 g
- Sweet pepper (capsicum): 300 g
3
Heat olive oil in a pan. Fry the chicken legs until light golden brown, add onion and garlic. Stir and fry for another 3-5 minutes.
- Olive oil: 4 tablespoons
- Chicken drumsticks: 4 pieces
- Onion: 150 g
- Garlic: 20 g
4
Add tomatoes and peppers. Fry the chicken legs with the vegetables until almost all the moisture evaporates.
- Salt-fermented tomatoes: 300 g
- Sweet pepper (capsicum): 300 g
5
Add salt, pepper, and paprika to taste.
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
- Ground paprika: 2 teaspoons
6
Add rice. Fry for a couple more minutes.
- Long-grain rice: 200 g
7
Pour the paella with broth. Simmer on low heat for 25-30 minutes, remembering to stir.
- Chicken broth: 3 glasss
