Paella de pollo 
Chicken Paella
Almost a must-have for Sunday gatherings, whether cooked outdoors over a wood fire with friends or at home on a gas stove. Perfect for any season, and in my hometown (Alcoy), it's the men who pride themselves on making it best.
Chicken Paella
Almost a must-have for Sunday gatherings, whether cooked outdoors over a wood fire with friends or at home on a gas stove. Perfect for any season, and in my hometown (Alcoy), it's the men who pride themselves on making it best.
Cooking Instructions
- 1
Clean and chop the vegetables. If using fresh lima beans, peel them. Grate or blend the tomatoes. If you want to add garlic (optional), blend it with the tomatoes. Season the chicken with salt and pepper. Prepare all the ingredients.
- 2
Heat oil in a paella pan over the heat. When hot, sauté the chicken pieces (skin removed), seasoned with salt and pepper.
- 3
Move the chicken pieces to the edges of the pan or remove them to a plate and set aside. In the center, add the blended tomato (and garlic, if using), stir a few times, then add the bell pepper, flat green beans, and lima beans.
- 4
Add water, or for extra flavor, use a carton of chicken broth. Fill the pan up to the rivets (this marks the right amount of liquid). Bring to a boil over medium heat. Add the saffron and food coloring. Make sure the chicken is in the pan, taste for salt, and adjust as needed. Simmer over medium heat for about 15 minutes.
- 5
Add the rice (about 1/2 cup or 90–100 grams per serving, but the size of your pan will determine how many people you can serve). With 1 1/2 cups (300 grams), I get four generous servings. Spread the rice evenly across the pan—how you add it isn’t as important as making sure it’s distributed. Try not to stir.
- 6
Don’t forget the sprig of rosemary. Cook for 8 minutes over high heat, then 12 minutes over low heat. Keep some warm water or broth in a saucepan to add if needed, so you don’t interrupt the cooking. Cooking times are approximate and depend a lot on whether you use wood, gas, induction, or electric stovetop.
- 7
Turn off the heat. Cover with newspaper for two or three minutes, then serve. Offer lemon wedges at the table. Enjoy!
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