Paella

Name: Paella
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 600 grams rice (short grain); Half a chicken in pieces; 2 artichokes; 2 medium-sized red peppers; 2 ripe tomatoes; Black pepper; Garlic; Parsley; 1 strand of saffron; Olive oil (one glass, about 250ml); 1/2 lemon; 1 sprig each of rosemary and thyme; Salt

cookpad.spain @cook_2453003

Alicante, Spain

There are literally hundreds of paella recipes! This is a traditional and easy Paella recipe. Serve with a good Spanish red wine.

You can use fish stock and fish or vegetable stock and vegetables instead of chicken meat and stock. Don't forget to use short-grained rice - the kind used to make rice pudding. Serve portions with a slice of lemon to squeeze over the rice. You may like to make some alioli, garlic mayonnaisse. If you want a meatier version, add some pork to the chicken and cook it in the same way together. You can also add some peas or broad beans to the pan and let them cook together with the other ingredients.

When cooking the paella, turn the pan round now and then so that the rice cooks evenly.

There are literally hundreds of paella recipes! This is a traditional and easy Paella recipe. Serve with a good Spanish red wine.

When cooking the paella, turn the pan round now and then so that the rice cooks evenly.

cookpad.spain @cook_2453003

Alicante, Spain

There are literally hundreds of paella recipes! This is a traditional and easy Paella recipe. Serve with a good Spanish red wine.

When cooking the paella, turn the pan round now and then so that the rice cooks evenly.

There are literally hundreds of paella recipes! This is a traditional and easy Paella recipe. Serve with a good Spanish red wine.

When cooking the paella, turn the pan round now and then so that the rice cooks evenly.

Saved

Ingredients

60 mins

4 servings

600 gramsrice (short grain)
Half a chicken in pieces
2artichokes
2medium-sized red peppers
2ripe tomatoes
Black pepper
Garlic
Parsley
1strand of saffron
Olive oil (one glass, about 250ml)
1/2lemon
1sprig each of rosemary and thyme
Salt

Saved

Steps

60 mins

1

Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil. Leave simmering for half an hour.
2

Cut the artichokes and red pepper and fry them.
3

Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
4

Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
5

After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting.