Traditional Chicken Paella recipe
information
Paella Valenciana De La Huerta
ingredients
4 tablespoons olive oil
3 chicken breasts with skin, cut into 4 pieces each
2 skinless duck breasts, cut into 5 pieces each
1 red pepper, deseeded and cut into long chunks
2 small hot (picante) chorizos, skin removed, flesh cut into 1.5 cm slices
2 tomatoes, skinned, deseeded and chopped
1 teaspoon sweet paprika (pimenton dulce)
a large pinch of saffron
2 sprigs of rosemary
1.1 litres clear chicken stock or water
150 g thin green beans
150 g shelled broad beans (optional), from 500 g with pods
100 g cooked white Spanish beans (alubias), butter beans or haricots
150 g shelled peas
300 g bomba or other short grain paella rice (do not wash)
coarse sea salt
1 onion, cut into wedges, soaked in cold water for 5 minutes, to serve
a paella pan
3 chicken breasts with skin, cut into 4 pieces each
2 skinless duck breasts, cut into 5 pieces each
1 red pepper, deseeded and cut into long chunks
2 small hot (picante) chorizos, skin removed, flesh cut into 1.5 cm slices
2 tomatoes, skinned, deseeded and chopped
1 teaspoon sweet paprika (pimenton dulce)
a large pinch of saffron
2 sprigs of rosemary
1.1 litres clear chicken stock or water
150 g thin green beans
150 g shelled broad beans (optional), from 500 g with pods
100 g cooked white Spanish beans (alubias), butter beans or haricots
150 g shelled peas
300 g bomba or other short grain paella rice (do not wash)
coarse sea salt
1 onion, cut into wedges, soaked in cold water for 5 minutes, to serve
a paella pan
method
1. Heat the oil in a paella pan set over 2 burners or over a preheated barbecue. Add the chicken and duck and fry on all sides until golden.
2. Halfway through cooking, add the red pepper and chorizos. Add the tomatoes, paprika, saffron, rosemary, and salt, then pour in all the stock. Bring to the boil, then lower the flame so it simmers very gently for 15 minutes.
3. Add the green and white beans and the peas. Pour in the rice (traditionally in the form of a cross). Mix into the stock - do not stir again. Let cook over low heat for another 15 minutes.
4. Increase the heat to high for 1 minute - this creates the socarrat if you aren't cooking the paella over an open fire.
Remove from the heat and leave for 5 -10 minutes before serving with raw onion wedges. (It is important to serve it warm, not hot.)
2. Halfway through cooking, add the red pepper and chorizos. Add the tomatoes, paprika, saffron, rosemary, and salt, then pour in all the stock. Bring to the boil, then lower the flame so it simmers very gently for 15 minutes.
3. Add the green and white beans and the peas. Pour in the rice (traditionally in the form of a cross). Mix into the stock - do not stir again. Let cook over low heat for another 15 minutes.
4. Increase the heat to high for 1 minute - this creates the socarrat if you aren't cooking the paella over an open fire.
Remove from the heat and leave for 5 -10 minutes before serving with raw onion wedges. (It is important to serve it warm, not hot.)
serving amount
serves 4 - 6
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