Chicken Paella

Name: Chicken Paella
Total time: 7200 s
Yield: Serves 6 servings
Ingredients: 1 large glass (about 1 1/2 cups) bomba rice (about 300 grams); 1 1/2 lbs boneless, skinless chicken thighs (about 700 grams); 1 cup chopped green bell pepper (about 200 grams); 1 cup chopped red bell pepper (about 200 grams); 1 1/3 cups chopped onion (about 200 grams); 2 garlic cloves; 3 Roma tomatoes; 1 package squid (use half for 6 servings, freeze the rest); 2 teaspoons paella seasoning; 1/2 teaspoon turmeric; 2 bay leaves; Salt, to taste; 1 teaspoon ñora pepper paste (or substitute with mild red pepper paste); 1 chicken bouillon cube; 6 1/3 cups water (about 1500 ml); Extra virgin olive oil

Sam @samrgcook

Simple paella with chicken and squid. Makes enough for two meals or serves 12 people.

Sam @samrgcook

Simple paella with chicken and squid. Makes enough for two meals or serves 12 people.

Saved

Ingredients

2 hours

Serves 6 servings

1large glass (about 1 1/2 cups) bomba rice (about 300 grams)
1 1/2 lbsboneless, skinless chicken thighs (about 700 grams)
1 cupchopped green bell pepper (about 200 grams)
1 cupchopped red bell pepper (about 200 grams)
1 1/3 cupschopped onion (about 200 grams)
2garlic cloves
3Roma tomatoes
1 packagesquid (use half for 6 servings, freeze the rest)
2 teaspoonspaella seasoning
1/2 teaspoonturmeric
2bay leaves
Salt, to taste
1 teaspoonñora pepper paste (or substitute with mild red pepper paste)
1chicken bouillon cube
6 1/3 cupswater (about 1500 ml)
Extra virgin olive oil

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Steps

2 hours

1

Follow a chicken and seafood paella recipe.
2

First, cut the chicken into bite-sized pieces and fry in olive oil. Season with salt. Cook over medium-high heat, turning until golden brown. Season with salt and pepper. Set aside.
3

Using the same oil from the chicken (it's okay if bits are stuck to the pan), sauté the vegetables until very soft, adding a tablespoon of salt. Start with the garlic, then add the peppers, and after 4 minutes, add the onion (cook over medium heat). When softened, add the tomatoes in large pieces to remove the skins. Chop and return to the pan.
4

Add the water, bouillon cube, and paella seasoning. When hot, add the chicken and rice (rinse the rice in water first). Add half a tablespoon of salt.
5

Cook covered over medium heat for 6 minutes, then uncover and cook on low for 23 minutes. With 10 minutes left, add the squid. You may need to add another cup of hot water. Let rest for 10 minutes before serving.
6

Tip: Try sautéing the rice in the sofrito for a bit before adding water.
7

Tip: For two meals, before adding the rice, set aside 15 spoonfuls of the mixture, including chicken. Divide the squid in half and freeze one portion.