Paella de Pollo, Spanish rice with chicken

Rice is a wonderfull ingredient, and Spanish cooks transform it into an array of dishes from simple comfort food to grand feasts to be shared on special occasion. There is something for every taste and every moment.

For those who are already experienced, this recipe has no secret, but for those who are starting with this rice, I will say that I consider it essential to prepare paella several times to catch the “trick” of perfect paella.

One of the most important parts of a good paella is “sofrito”. It is the base that gives flavor and should be composed of tomato and onion, at least.
You have to let it fry for a few minutes until the tomato is reduced and the onion softens, it is that moment in which the “sofrito” is well done.

You will need:

  • 400-500 g of chicken (thighs and breast with bone, optionally wings)
  • 400 g round rice (paella rice)
  • 125 g green beans
  • 200g cauliflower
  • 2 medium ripe tomatoes
  • Approximately 1 liter of boiling chicken broth
  • 1 pinch of saffron
  • 1 red pepper (cut into strips and roasted)
  • Extra virgin olive oil (as needed)
  • 1/2 medium onion, finely chopped
  • Salt, as needed
  • 1 sprig rosemary

How to do it:

Pour a dash of olive oil into the paella pan and heat it over medium heat. Season the chicken pieces with salt and black pepper and fry them in the hot oil until they take color on all sides.
Remove the meat towards the ends of the paella pan.
Add the finely chopped onion and cauliflower and sauté until onion tender. Add the chopped tomato and let it reduce until you have a dark red paste.
Mix the meat with the stir-fry and add half of the roasted peppers. Mix everything again and keep cooking for a few more minutes.
Pour over the hot broth, add the green beans and increase the heat to boil.
Add the rice and stir it, make sure that the rice is completely covered by the liquid. Sprinkle the saffron on top and let it cook for 10 minutes over high heat and then lower the heat to continue another 10 minutes until the rice begins to dry.

Once most of the liquid has been absorbed, you have to try the rice. If it is still hard, add more broth and continue cooking for a few more minutes until it is al dente.
Cover the paella with a cloth and increase the heat for a minute or two, so that the bottom is stuck. Turn off the heat and decorate the paella with a few slices of lemon, the rest of the roasted peppers and rosemary.
Once it has rested for 10 minutes it can be served.

Traditionally you need paella pan to make paella, just like this one . you can find more under this link.

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