Paella de pollo con pimientos 
Chicken Paella with Peppers
Here's one of my favorite ways to make paella.
It's not the traditional Valencian version, but it's really delicious. Another day I'll share the classic Valencian paella, which I also make really well.
Today I'm giving you this idea for a simple, lovingly made paella.
Chicken Paella with Peppers
Here's one of my favorite ways to make paella.
It's not the traditional Valencian version, but it's really delicious. Another day I'll share the classic Valencian paella, which I also make really well.
Today I'm giving you this idea for a simple, lovingly made paella.
Cooking Instructions
- 1
Chop the peppers and onion. Peel and chop the garlic, and do the same with the green beans.
- 2
In a paella pan, heat a little olive oil. Season the chicken pieces with salt and pepper, and brown them. Remove the chicken and set aside.
- 3
In the same oil, sauté the peppers, onion, and green beans.
- 4
Add the chicken and garlic back to the pan, and continue browning everything together.
- 5
Now add all the rice with a little paprika. Stir, then add the crushed tomatoes. Cook for a few minutes until the rice takes on some color.
- 6
Add the water (5 1/4 cups). Spread the rice evenly in the pan so it cooks well. Increase the heat to bring it to a boil, then reduce to medium once boiling.
- 7
Add salt and rosemary. Without stirring the rice, let it cook for about 15-20 minutes. Adjust the heat as needed to prevent burning on the bottom—some crispy rice is great, but burnt rice will ruin the paella.
- 8
Once the water is absorbed and the rice is cooked, turn off the heat and let the paella rest, covered with a towel or loosely with aluminum foil, for about 5 minutes.
- 9
Serve 4 portions—there might be a little extra for seconds!
- 10
Tip: Serve with a slice of toasted bread with tomato and aioli. Enjoy with a good sangria, and if you like, squeeze a little lemon over your plate. Delicious!
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