Chicken Paella - Pollo con Arroz


Ingredients for Four People

    * 4 Good sized Chicken legs - skinned, boned and cut into 1" dice.
    * 1 Medium onion coarsly chopped
    * 1 Red pepper cut into 1" dice
    * 50g./2ozs. of broad beans
    * 50g./2ozs. of peas La Tienda
    * 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

   1. Now take a 13" paella pan and throw in a good glug of olive oil and 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.
   2. Reduce the heat to low and add the garlic - stirring for two minutes.
   3. Then the rice - which you stir for a couple of minutes until it begins to turn opaque.
   4. Remove from the heat and boil up the stock with the Saffron for about ten minutes.
   5. Now - replace the paella pan on a high heat - add the peas and beans  half of the stock and give a final stir.
   6. Let the liquid reduce (don't stir it again) - and add the rest of the stock.
   7. Cook until the rice has absorbed 90% of the liquid and then remove from the heat.
   8. Cover the Pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
   9. Now - chop some parsley and sprinkle liberally on top of your Paella.
  10. Serve with the lemon quarters.



https://www.cutting-edge-mediterranean-recipes.com/paella-recipe.html