Paella Rice with Chicken and Vegetables

Name: Paella Rice with Chicken and Vegetables
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 1/4 cups Bomba rice (about 240 grams); 7 tablespoons extra virgin olive oil; 2 cloves garlic (about 2 teaspoons, finely chopped, 8 grams); 1 small onion (about 2/3 cup, finely chopped, 100 grams); 1.1 pounds chicken breast or tenderloins (about 500 grams); 2 red bell peppers (about 1 1/3 cups, diced, 200 grams); 1 green bell pepper (about 3/4 cup, diced, 110 grams); 9 ounces asparagus (about 2 1/2 cups, trimmed and chopped, 250 grams); 1 1/3 cups green peas (about 200 grams); 1/2 cup tomato sauce (homemade style, about 100 grams); Saffron or yellow food coloring; 4 1/4 cups chicken broth (about 1 liter, 1000 grams); Salt, to taste (about 5 pinches)

David Márquez @davemarquez

Madrid

A healthy, Mediterranean recipe that's full of flavor and delicious. It pairs well with a sparkling rosé wine, such as Alma Atlántica from Martín Codax wineries.

David Márquez @davemarquez

Madrid

A healthy, Mediterranean recipe that's full of flavor and delicious. It pairs well with a sparkling rosé wine, such as Alma Atlántica from Martín Codax wineries.

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Ingredients

45 minutes

Serves 4 servings

1 1/4 cupsBomba rice (about 240 grams)
7 tablespoonsextra virgin olive oil
2 clovesgarlic (about 2 teaspoons, finely chopped, 8 grams)
1small onion (about 2/3 cup, finely chopped, 100 grams)
1.1 poundschicken breast or tenderloins (about 500 grams)
2red bell peppers (about 1 1/3 cups, diced, 200 grams)
1green bell pepper (about 3/4 cup, diced, 110 grams)
9 ouncesasparagus (about 2 1/2 cups, trimmed and chopped, 250 grams)
1 1/3 cupsgreen peas (about 200 grams)
1/2 cuptomato sauce (homemade style, about 100 grams)
Saffron or yellow food coloring
4 1/4 cupschicken broth (about 1 liter, 1000 grams)
Salt, to taste (about 5 pinches)

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Steps

45 minutes

1

In a paella pan over medium heat, add 4 tablespoons of olive oil and the finely chopped garlic. When the garlic starts to turn golden, add the finely chopped onion.
2

When the onion is golden, increase the heat to high and add the chicken, cut into cubes or strips.
3

When the chicken is browned, add the red bell peppers (seeded, washed, and diced) and the green bell pepper (seeded, washed, and diced).
4

When the peppers start to soften, add the asparagus (trimmed, washed, and chopped). Cook for 5 minutes, stirring occasionally.
5

After 5 minutes, add the rice in a cross shape. Let it toast slightly, then add the tomato sauce, saffron or food coloring, and a teaspoon of turmeric. Stir well and let the rice settle to the bottom as much as possible. Add the peas as well.
6

Turn the heat to high and add the chicken broth. Once it comes to a boil, cook for the time recommended on the rice package (in this case, 18 minutes), and add a couple of pinches of salt. When done, remove the pan from the heat and cover with a clean towel or newspaper for 5 minutes.
7

Serve hot.