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Paella
Recipe - Pollo con Arroz
Authentic
Spanish Classic Rice Dish
Our favorite Paella Recipe
brings together the great Spanish flavors of
top quality olive oil, garlic, onions, tender Chicken and spicy Chorizo
- along
with: creamy rice, saffron, and fresh Mediterranean vegetables.
Meanwhile -
just follow the
step-by-step instructions below for a truely Great Spanish Classic -
you can substitute Rabbit
or Pork
for
the chicken if you like.
Squeeze a juicy lemon over the top and wash the whole thing down with a
good Rioja or a Ribera del Duero. Red wine, of course - the traditional
Spaniard believes there are two types of wine: Tinto - Red and Fino -
dry sherry.
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Ingredients
for Four
People
- 4 Good sized Chicken legs - skinned and boned.
- 1 Medium onion coarsly chopped
- 1 Red pepper cut into 1" dice
- 50g./2ozs.
of broad beans
- 50g./2ozs.
of peas
- 1/2 lb. of mushrooms
chopped
- 4ozs./100g. Chorizo in cubes
- 3 Cloves of garlic finely chopped
- 200g./8ozs. of paella rice
- 1 Pint of chicken stock
- 12 Threads of saffron
- 2 Lemons cut in quarters
lengthwise
- 1 Bunch of parsley
- Salt and black pepper
-
Extra virgin olive oil
Method
- Now
- on a high heat - fry the onions - mushrooms and red pepper with the
chicken pieces - stirring frequently for about five minutes, you want
them to color but not burn.
- Reduce the heat to low and add the garlic -
stirring for two minutes.
- Then the rice - which you stir for a couple
of
minutes until it begins to turn opaque.
- Remove from the heat and boil up the stock
with the
Saffron for about ten minutes.
- Now - replace the Pan on a high heat - add
the peas
and beans half of the stock and give a final stir.
- Let the liquid reduce (don't stir it again) -
and
add the rest of the stock.
- Cook until the rice has absorbed 90% of the
liquid and then remove from the heat.
- Cover the Pan with a clean cloth and leave
for ten
minutes or so, until the rice has absorbed all the liquid.
- Now - chop some parsley and sprinkle liberally
on
top of your Paella.
- Serve with the lemon quarters.
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