- Yield : 6 plates
- Servings : 6
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
Paella is a traditional leftovers meal, using up all the spare ingredients and throwing them into a single pan to make a fantastic meal. As another attempt to make it more “store cupboard” friendly the provider of this recipe has used long grain rice instead of the traditional calasparra rice, but the recipe works fine with both. A 30 cm paella pan is required, but a large frying pan will also work.
- 2 Diced Chicken Thighs – Boned & Skinned
- 200 Grams Diced Chicken Breast
- 150 Grams of Chorizo
- ½ Red Pepper
- ½ Green Pepper
- 1 large Onion
- 10 Green Beans
- 6 Clove of Garlic thinly sliced
- 6-8 medium sized Tomatoes chopped
- 1 Glass of White Wine
- Chicken Stock
- 1 pinch of Saffron dissolved in 2 tablespoons of milk
- Salt to Taste
- Extra Virgin Olive Oil
- 2 cups of rice
- chopped spring onions
Sprinkle a teaspoon of salt on the chicken and run it in. Pour oil around the pan, over medium heat add the diced chicken breast and thigh pieces. Fry until golden.Add chopped onion, peppers, green beans frying until soft. Add Chorizo and garlic, fry until all ingredients are mixed.
4. Add the tomatoes and the flass of wine and cook until the wine has reduced. Add 4 cups of chicken stock along with the rice and cover the pan. Cook on slow fire till the water has just evaporated and the water is fully absorbed by the rice. Add the saffron milk.Turn off the heat. Keep covered and let it cook.
Sprinkle chopped peppers and spring onions around the pan prior to serving.
Alpharooms Great Gusto
1. The recipe was created as part of “The Great Gusto: A Spanish Culinary Contest” and posted by the participant in the competition.