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Paella Recipe - Pollo con Arroz

Paella Recipe - Authentic and Classic

Authentic Spanish Classic Rice Dish

This delicious 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 truly 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... great red wines. Of course ... the traditional Spaniard believes there are two types of wine: Tinto - Red and Fino - dry sherry.

Paella Recipe - Chicken and Chorizo

You can make a start with this recipe - or if you prefer a paella with fish 
try our:  Seafood Paella Recipe or if you want a vegetarian version try our
Vegetable Paella

Paella Recipe 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
  • 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 or 2 teaspoons of Spanish colorante powder
  • 2 Lemons cut in quarters lengthwise
  • 1 Bunch of parsley
  • Salt and black pepper
  • Extra virgin olive oil
Paella Recipe - Creamy Rice and Chicken

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Paella Recipe 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, or whisk the colorante into the hot stock.
  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.

¡ Buen Provecho !

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