Paella de pollo y alcachofas 
Chicken and Artichoke Paella
Making a paella over a wood fire involves the challenge of controlling the flame. It's almost like making this paella for 10 on a home gas stove. You end up becoming a stove engineer 🔥🥘😅
Chicken and Artichoke Paella
Making a paella over a wood fire involves the challenge of controlling the flame. It's almost like making this paella for 10 on a home gas stove. You end up becoming a stove engineer 🔥🥘😅
Cooking Instructions
- 1
First, salt and brown the meat. It should be as browned as possible on the outside without burning, about 10 minutes
- 2
Cut the red bell pepper into strips and quarter the artichokes after cleaning them well
- 3
Add the vegetables to the pan to sauté for 5 minutes along with the meat
- 4
Finely chop the garlic and mix with the tomatoes. Add to the pan and cook for another 5 minutes. Lightly salt
- 5
Add twice the volume of water as rice (measure it), increase the heat, and when it starts to boil, add the food coloring and distribute the rice evenly in the pan. Adjust the salt
- 6
Cook on high heat for 5 minutes, then reduce to low heat to cook for another 10 minutes approximately. Make sure it doesn't run out of broth until the rice is fully cooked. DO NOT ADD WATER! This would stop the cooking and make the rice mushy
- 7
Let it rest for a few minutes. Just serve and enjoy. Bon appétit
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