Chicken Paella Recipe

Truly, a delight for your taste

This is the real Chicken Paella recipe. This traditional dish normally uses chicken but as an alternative, you could use Rabbit, which is common in Valencia.

The recipe is not difficult or time-consuming. On average, the chicken paella takes about 1 1/4 hours to prepare and 20 minutes to cook. The seafood paella goes much faster; figure on about 30 minutes of preparation and 20 minutes of cooking.

Ingredients (serves 4 persons)

• Chicken or Rabbit (about two portions per person (thighs, wings, legs etc - portions not too big)
• Rice, one cupful per person
• Sweet paprika (Pimentón Dulce) 2 teaspoons
• Saffron (one teaspoon)
• 3 -4 medium grated tomatoes or a can of chopped tomatoes (225g)
• Runner beans (250g).
• Butter beans (200g)
• Olive oil (5 tablespoons)
• Salt (e.g. Saxa fine salt - not rock salt)
• Water (quantity - see below)

Preparation

Ensure the pan is level. When pouring the oil, check that it stays in the middle of the pan. If you are using dried butter beans, soak them in water overnight.

• Pour the olive oil into the pan and when it is hot add the chicken and/or rabbit. Cook the meat on a medium heat until it is golden all-over.
• Next add the vegetables (Runner and Butter beans) and cook for 3-4 minutes.

• Make a space in the middle of the pan and add the tomatoes. Fry lightly and when they start to get darker, add the sweet paprika (Pimentón Dulce). Stir well.

• Next, fill with water until it reaches the top of the pan. Add some salt.

• Let everything boil vigorously for 30 minutes, then taste for salt.

• Add the rice and the saffron spreading it evenly around the pan, and let it cook on a low to medium heat for about another 15-20 minutes or until all the water has evaporated.

• Add the fresh rosemary approximately 5 minutes before the end of cooking.

• Retire the paella pan from the fire, on a wet cloth.

• Let it rest for a few minutes before eating.

Chicken Paella Recipe

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