Traditional Chicken Paella
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 to matoes skinned, deseeded and chopped
- 1 teaspoon sweet paprika pimenton dulce
- a large pinch of saffron
- 2 sprigs of rosemary
- 2 pints clear chicken stock or water
- 5 1/3 oz thin green beans
- 5 1/3 oz shelled broad beans optional, from 500 g with pods
- 3 1/2 oz cooked white Spanish beans alubias, butter beans or haricots
- 5 1/3 oz shelled peas
- 10 1/2 oz 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
Instructions
- 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.
- 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.
- 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.
- 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.)
Calories: 1022 kcal
Carbohydrates: 93 g
Protein: 82 g
Fat: 33g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 236 mg
Sodium: 1307 mg
Potassium: 1881 mg
Fiber: 9 g
Sugar: 11 g
Vitamin A: 2724 IU
Vitamin C: 94 mg
Calcium: 117 mg
Iron: 10 mg