Paella is one of Spain’s classic dishes. A beautiful rice based dish, it is cooked in one pot slowly to ensure a fabulous meal with limited washing up!
Total prep and cooking time – 1hr 25 minutes
Serves – 4
Serving recommendation: Best served with hot bread and white wine!
To get started, ensure you have the kettle boiled for the stock, a paella pan (or another large pan) on the heat.
|300g||PAELLA / SHORT GRAIN RICE|
|2||ROASTED RED PEPPERS|
|1.5 PINTS||CHICKEN STOCK|
Fill and boil the kettle.
Roughly dice the chicken thighs, lightly season with salt and pepper and pepper and add to a hot paella pan (or large pan). Allow to cook for 5 minutes or until brown and remove from the pan.
Add a tablespoon of oil back to the pan and turn down the heat, then dice and add the onions for 5-10 minutes until they begin to brown before adding the butter. Mince your garlic and add to the pan along with the roughly chopped tomato’s, roasted red peppers and paprika.
Mix together and cook for a further 10 minutes before draining your butter beans and adding them to the pan.
Return the chicken thighs to the pan.
Now you can add your saffron and turmeric to along with your rice and cover with the chicken stock, ensuring that all of your ingredients are fully covered. Bring to the boil and then add your peas. Give everything one last mix and place the prawns in a circle on top of the rice.
Leave your paella to simmer on a low to medium heat for 45 – 50 minutes, resisting the temptation to stir it. It is OK for the paella to catch the bottom of the pan towards the end of cooking process as this will help to add flavour to the dish, this is called the socarrat, and demonstrates a well cooked paella!
Keep and eye on it though, if you think it is getting too dry then add a little boiling water as we don’t want the paella to completely dry out.
Your paella should now be a rich in colour and taste, season to taste with salt pepper and fresh parsley before serving with warm bread and a nice glass of white wine!