Chicken paella
Description
This original chicken paella recipe comes to us from Valencia. In Valencia, paella is traditionally made with chicken or rabbit meat. You can also use other types of meat, but not fish. A delicious, unusual, and not very complicated recipe to prepare.
Instructions
- 1
Step 1
1. Rice is very important for this recipe. Spanish rice is best, but if you can't find it, Italian rice—which is much more common—will also work well. Cut the chicken into cubes. Finely chop the onion. Finely chop or crush the garlic. Coarsely chop the green beans. Pour two tablespoons of olive oil into a frying pan and heat over low heat. Add the onion and garlic, and cook for 15 minutes. This method will make the onion soft without browning it. Remove the onion from the pan and set aside.
- 2
Step 2
2. Add another two tablespoons of olive oil to the skillet and heat over medium heat. Add the chicken and cook for 15 minutes, until the chicken pieces are browned. Then add the green and canned beans and onion to the skillet and cook for another 4 minutes.
- 3
Step 3
3. Push the contents of the skillet to the edges, leaving a circle empty in the center. Pour the tomatoes into the center and sprinkle with paprika. Cook over medium heat for another 5 minutes. Stir well and add the chicken broth. Season with salt and pepper. Cook over medium heat for 30 minutes.
- 4
Step 4
4. Reduce the heat slightly. Add the rice, spreading it evenly in the pan. Sprinkle with saffron and rosemary, and mix well. Cook for another 15–20 minutes, stirring constantly, until the rice has absorbed all the liquid. Serve the paella immediately. Time: 1 hour 10 minutes