Paella
Over a year ago
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Ingredients
- 8 chicken drumsticks and tights, mixed, or 1 whole chicken, cut into pieces
- 2 teaspoons salt
- Freshly ground black pepper
- 4 teaspoons smoked paprika or paprika
- 3-4 boneless pork chops
- 2 onions chopped
- 4 garlic cloves, crushed
- 500g tomatoes, fresh or canned, skinned, desseded and chopped
- 2 large pinches of saffron threads
- 350g calasparra (paella) rice (400ml)
- 750-800 ml boiling chicken stock or water
- 100g shelled fresh peas, or frozen and thawed
- 200g green beans, halved
- 8 baby artichokes, halved lenghtwise, or canned or marinated equivalent
- 8 large uncooked prawns, shell on.
Accompaniment
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Description
Are you fed up with your everyday life, if yes... Opt for the paella which will bring you a foretaste of holidays
Method
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1
Pat the chicken dry with kitchen paper. Put the salt, pepper and paprika in a bowl and mix well. Sprinkle the chicken with half the mixture and toss well.
Heat the oil in a large, shallow frying pan. Add the chicken and pork, in batches if necessary, and saute over medium heat for 10-12 minutes or until well browned. Remove with a slotted spoon and set aside.
Add the onions, garlic, tomatoes and saffron to the pan, then add the remaining salt and paprika. Cook until thickened, about 5 minutes. Stir the mixture well, then replace the meats, stir in the rice and most of the hot stock. Cook over high heat until bubbling fiercely, then reduce the heat and simmer gently, uncovered, for 15 minutes.
Add the peas, beans, artichokes, prawns and remaining stock, if necessary, and continue to cook for 10-15 minutes more or until the rice is cooked and glossy but dry. Serve the paella straight from the pan.
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