Easy Make at Home Paella Recipe

 

PAELLA VALENCIA 

"The REAL PAELLA"

ABOUT PAELLA 

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe and consists of round grain rice, bajoqueta and tavella (varieties of green beans), peas, rabbit, chicken, sometimes duck and garrofó (a variety of lima or butter bean) cooked in olive oil and chicken broth. The dish is (sometimes) seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients.

Paella de Marisco is the seafood paella that Americans know so well. They do make it in Spain but Paella Valencia (no seaffood) is the original Paella and the one that Spaniards eat the most. For Paella Marisco, seafood replaces the meat with various seafood items and omits beans and green vegetables, while paella mixta (mixed paella) combines meat, seafood, vegetables, and sometimes beans, with the traditional rice.

RECIPE CHICKEN & CHORIZO PAELLA

• 4 oz Fratelli Beretta Chorizo sliced into half moons
• 2 tablespoons Olive Oil
• 8 Chicken Thighs (bone in)
• 1/2 onion peeled & diced
• 1/2 bell pepper red, yellow or orange
• 2 garlic cloves, peeled and minced
• 1/2 tsp smoked Spanish paprika
• 1 cup arroz bomba or other short grain rice
• 2 cups low sodium chicken broth
• 1/4 tsp saffron threads a generous pinch
• salt and pepper, to taste
• 2 tbsp fresh parsley, for garnish

Preparation :

1. Combine the saffron threads with 2 cups of warm chicken broth to let it infuse. Set aside.

2. Season chicken with salt and pepper on both side Heat about 1 tablespoon olive oil in a large 12 inch shallow skillet or paella pan over medium heat. Cook the chicken about 5-6minutes per side, until browned on both sides. Remove from pan and transfer to a plate.

3. To the same pan, add the onions, bell peppers, garlic, and smoked paprika, adding more olive oil to the pan if needed. Cook until softened and fragrant. Add chorizo to the pan and cook for about 3 minutes until the chorizo is fragrant, stirring occasionally. 

4. Add the rice and stir, to toast the rice. Cook about 2-3 minutes. Stir in the chicken broth and saffron threads. Season with 1/4 teaspoon salt and ¼ teaspoon ground black pepper.

5. Nestle the chicken into the rice (don't stir anymore at this point.) Cook uncovered for 20-25 minutes on low, rotating occasionally if one side of the pan is cooking less than the other. This will also prevent the bottom from burning.

6. Remove from heat and cover with foil for 10 minutes. During this time, the rice will absorb the remaining liquid and flavors. Garnish with parsley, and lemon wedges, if desired.

NOTE :  If you want Seafood in your Paella, just add a couple Shrimp for each person to this recipe.

MORE MEDITERRANEAN RECIPES

.